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Peach Bruschetta Whipped Ricotta: 8 Heavenly Bites

Peach Bruschetta Whipped Ricotta
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This Quick Peach Bruschetta with Whipped Ricotta is a flavorful summer appetizer. It combines fresh, juicy peaches with creamy whipped ricotta on toasted bread, offering a delightful blend of savory and sweet. This easy-to-prepare dish highlights vibrant seasonal flavors.

Ingredients

Scale
  • 4 slices rustic bread (like ciabatta or baguette)
  • 2 ripe peaches, pitted and diced
  • 1 cup ricotta cheese
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt, to taste
  • Fresh basil leaves, for garnish
  • Cracked black pepper, for seasoning (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Arrange the slices of bread on a baking sheet and brush each slice with olive oil.
  2. Place the bread in the preheated oven and toast for about 5-7 minutes or until golden brown and crisp.
  3. While the bread is toasting, whisk together the ricotta cheese, honey, lemon juice, and a pinch of salt in a medium bowl until creamy and smooth.
  4. In a separate bowl, combine the diced peaches with a pinch of salt and a drizzle of honey if desired. Gently toss to coat.
  5. Once the bread is toasted, spread a generous layer of the whipped ricotta on top of each slice.
  6. Spoon the prepared peaches over the ricotta-covered bread.
  7. Garnish with fresh basil leaves and cracked black pepper for an added burst of flavor.
  8. Enjoy your Quick Peach Bruschetta while the bread is still warm and the flavors are vibrant.

Notes

  • Choose ripe, juicy peaches for the best flavor; they should yield slightly when pressed.
  • Experiment with flavors by adding a pinch of cinnamon or nutmeg to the ricotta.
  • Adjust sweetness by increasing honey or adding a drizzle of maple syrup.
  • For a refreshing twist, add a sprinkle of fresh mint in addition to basil.
  • Prepare whipped ricotta and diced peaches ahead of time to save on prep work.
  • Store leftover bruschetta in an airtight container in the fridge for up to 2 days; consume fresh for best taste.
  • Do not freeze assembled bruschetta as the bread will become soggy.
  • You can freeze whipped ricotta and peaches separately for up to 1 month; thaw before use.

Nutrition

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