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Peach Bruschetta Ricotta

Juicy Peach Bruschetta Ricotta: A Perfect Summer Treat

This Peach Bruschetta Ricotta combines juicy peaches and creamy ricotta on crispy baguette slices, making it a delightful summer appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 40 minutes
Servings: 6 slices
Course: Appetizers
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peach Mixture
  • 2 cups Ripe Peaches Freshly cut peaches add natural sweetness; swap with nectarines or apricots for a twist.
  • ¼ cups Fresh Basil Leaves Offers aromatic notes; mint or cilantro can give a refreshing variation.
  • 1 tablespoon Balsamic Vinegar Introduces tanginess; try white balsamic for a milder sweetness.
  • 1 tablespoon Olive Oil Enhances flavor and moisture; avocado oil works well as a substitute.
  • to taste Salt Elevates all flavors; adjust to suit your taste preferences.
  • to taste Black Pepper Elevates all flavors; adjust to suit your taste preferences.
For the Ricotta Spread
  • 1 cup Whole Milk Ricotta Cheese Provides creaminess; consider cashew cream for a vegan option.
  • 2 tablespoons Honey Adds a lovely sweetness to balance the peaches; maple syrup is great for vegans.
  • 1 teaspoon Lemon Zest Brightens the dish; lime zest can be used for a different flavor profile.
  • ½ teaspoon Ground Cinnamon Infuses warmth; skip it or use nutmeg for an alternative spice.
For the Toasted Baguette
  • 1 loaf Baguette Offers a crunchy base; gluten-free bread is a fantastic alternative.
  • 2 tablespoons Butter Enhances crispiness; coconut oil is ideal for dairy-free preparations.
Optional Garnish
  • ¼ cup Toasted Slivered Almonds Add a delightful crunch; substitute with pine nuts or omit for a nut-free version.

Equipment

  • Oven
  • Mixing Bowl
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Wash, peel, and dice the ripe peaches into ½-inch pieces, ensuring you have about 2 cups. Place the diced peaches in a mixing bowl.
  2. Add fresh basil leaves, balsamic vinegar, olive oil, salt, and black pepper to the bowl with the peaches. Toss everything gently to coat the peaches evenly, then let the mixture sit for at least 15 minutes.
  3. In another bowl, whisk together the whole milk ricotta cheese, honey, lemon zest, and ground cinnamon until smooth and creamy.
  4. Preheat your oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush both sides generously with melted butter.
  5. Place the baking sheet in the oven and bake the baguette slices for 8-10 minutes, or until they are golden brown and crispy.
  6. Once the baguette slices have cooled slightly, spread a generous layer of the ricotta mixture onto each one.
  7. Spoon a portion of the prepared peach mixture over the ricotta-covered baguette slices.
  8. If desired, sprinkle toasted slivered almonds over the peach-topped bruschetta for added crunch and flavor.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 6mgCalcium: 80mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 3 hours. Prepare the ricotta spread separately and store it in the fridge for up to 2 days for best results.

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