Peach and Tomato Bruschetta with Ricotta
A vibrant and refreshing twist on classic bruschetta featuring sweet peaches, juicy tomatoes, creamy ricotta, and fresh basil served on toasted bread slices.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 12 pieces 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 French baguette, sliced into 1/2-inch pieces
- 2 tablespoons olive oil, plus extra for drizzling
- 1 cup ricotta cheese
- 2 ripe peaches, pitted and diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh basil, chopped
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Arrange baguette slices on a baking sheet and brush lightly with olive oil.
- Toast in the oven for 7–8 minutes, or until golden and crisp.
- In a medium bowl, combine peaches, cherry tomatoes, basil, honey, salt, and pepper; toss gently to mix.
- Spread a layer of ricotta cheese on each toasted baguette slice.
- Top with the peach and tomato mixture, drizzling with a little extra olive oil if desired.
- Serve immediately as an appetizer or light snack.
Notes
- Use fresh, in-season peaches for the best flavor.
- For extra creaminess, whip the ricotta with a hand mixer before spreading.
- This recipe works well with heirloom tomatoes for added color and sweetness.
Nutrition
- Serving Size: 1 piece
- Calories: 110
- Sugar: 4g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 8mg
Keywords: peach bruschetta, tomato ricotta toast, summer appetizer, fresh fruit crostini
Find it online: https://yumcove.com/peach-and-tomato-bruschetta-with-ricotta/