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Delicious peach bruschetta with whipped ricotta is shown in a close-up featured image, highlighting the toasted bread, fresh peaches, creamy ricotta, and balsamic glaze.

Peach Bruschetta with Whipped Ricotta

This Peach Bruschetta with Whipped Ricotta is a delightful appetizer that combines sweet, juicy peaches with creamy, airy ricotta on crispy toasted baguette slices. It's a surprisingly easy recipe that's perfect for summer gatherings and light lunches.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: Italian-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole milk ricotta cheese, drained
  • 2 tablespoons heavy cream
  • 1 tablespoon honey
  • 1/2 teaspoon lemon zest
  • Pinch of salt
  • 1 baguette, sliced into 1/2-inch thick rounds
  • Olive oil, for brushing
  • 2-3 ripe peaches, pitted and sliced
  • Fresh basil, chopped
  • Balsamic glaze, for drizzling
  • Salt and pepper, to taste

Equipment

  • Colander
  • Cheesecloth
  • Mixing bowl (medium)
  • Electric mixer (handheld or stand mixer)
  • Baking sheet
  • Pastry brush
  • Knife
  • Cutting board

Method
 

  1. Drain the ricotta cheese: Line a colander with cheesecloth. Place the ricotta in the cheesecloth-lined colander. Gather the edges of the cheesecloth and tie it into a bundle. Hang the bundle over a bowl (or place the colander over the bowl) and let it drain in the refrigerator for at least 30 minutes, or up to an hour.
  2. Make the Whipped Ricotta: In a medium bowl, combine the drained ricotta cheese, heavy cream, honey, lemon zest, and a pinch of salt.
  3. Using an electric mixer (handheld or stand mixer), whip the ricotta mixture until light and fluffy, about 2-3 minutes. Be careful not to overwhip.
  4. Taste and adjust sweetness or saltiness as needed.
  5. Cover and refrigerate the whipped ricotta until ready to use. This allows the flavors to meld together beautifully.
  6. Preheat your oven to 375°F (190°C).
  7. Arrange the baguette slices on a baking sheet.
  8. Brush both sides of the baguette slices with olive oil.
  9. Bake for 8-10 minutes, or until golden brown and crispy. Keep a close eye on them to prevent burning!
  10. Let the toasted baguette slices cool slightly.
  11. While the bread is toasting, slice your ripe peaches.
  12. Assemble the Peach Bruschetta: Spread a generous amount of whipped ricotta on each toasted baguette slice.
  13. Top with slices of fresh peaches.
  14. Sprinkle with chopped fresh basil.
  15. Drizzle with balsamic glaze (if using).
  16. Season with a pinch of salt and pepper to taste.
  17. Serve immediately and enjoy!

Notes

For the best flavor, use ripe, in-season peaches. If you don't have fresh basil, you can use mint. To prevent the bruschetta from getting soggy, assemble it just before serving. Store leftover whipped ricotta in an airtight container in the refrigerator for up to 3 days. Try grilling the peaches for a smoky flavor. Add a sprinkle of chili flakes to the whipped ricotta for a touch of heat.