We adore this peach bruschetta in the summer! Combined with juicy tomatoes, garlic and basil, this is a dream when spooned over garlicky crostini and whipped ricotta. A summer favorite, for sure.
Juicy peaches are in season and I am here for it!
This peach bruschetta is the perfect take-along snack or appetizer. I love it for a little cocktail hour, sitting on the patio for a lunchtime snack or serving it at a party where it’s always a huge hit.
Garlicky, toasty baguette slices, whipped ricotta cheese that is heaven on earth, topped with a peach and tomato mixture studded with garlic and basil. This screams summer all around!
We eat super seasonally in our house and this is one of those snacks that I find myself craving. It is fabulous for a party but also really great made as toast for yourself. You choose how you want to do it.
If you’ve been around long enough, some of you may remember my summer crostini. The recipe is nearly a decade old and it’s still something I make every single year. It has whipped garlic goat cheese, all the ripe corn and tomatoes, fresh herbs and a crunchy baguette. It’s fantastic and people go crazy for it. It’s also something you can fully assemble before taking it to a party, which is my main goal in life.
This peach bruschetta reminds me of that! This tastes a bit more refreshing and has that whole sweet vibe to it from the juicy peaches. It’s also a tad lighter because I use ricotta instead of goat cheese.
Peaches and tomatoes are one of my favorite combos – they complement each other so well. I love using them in salads and even on pizza in this summer season. Add the ricotta and this is a solid snack that checks all the boxes.
Here’s how I make it!
- Combine cherry or grape tomatoes and juicy diced peaches.
- Add in some minced fresh garlic.
- Lots of olive oil and a spritz of fresh lemon too.
- Then tons of fresh basil.
- Stir it up – you can make it ahead of time too and let it chill in the fridge.
I like to toast baguette slices – either in the oven or on the grill. I also like to use my garlic confit and make a garlic butter, then spread it on the slices before toasting. Not required, but absolutely delicious.
Whipped ricotta cheese is super simple. Throw it in your food processor and the result is a light, airy ricotta spread. Almost like a fluffy cheese cloud. Of course, you don’t even need to whip it. Just use regular ricotta if you wish.
Because I already have lots of flavor with the garlicky crostini and the peach tomato topping, I prefer to keep the whipped ricotta plain – nothing added it. While it’s a blank slate that allows you to add in herbs or garlic or even honey (hot honey too!), it is so lovely as a simple backdrop to our seasonal topping. (more…)
Jessica July 5, 2022 at 04:02PM