Name: Peach Bruschetta with Whipped Ricotta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 French baguette, sliced into 1/2-inch rounds; 1 tablespoon olive oil; 1 cup whole milk ricotta cheese; 1 tablespoon honey (plus more for drizzling); 1/2 teaspoon lemon zest; 2–3 ripe peaches, thinly sliced; 1/4 cup fresh basil leaves, torn; Flaky sea salt, to taste; Freshly ground black pepper, to taste

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A refreshing twist on traditional bruschetta, this elegant Peach Bruschetta with Whipped Ricotta appetizer combines juicy peaches with creamy whipped ricotta spread over golden baguette slices. It’s light, slightly sweet, and perfectly balanced with hints of basil and honey—a beautiful bite that captures the taste of summer.

Peach Bruschetta with Whipped Ricotta

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 French baguette, sliced into ½-inch rounds

1 tablespoon olive oil

1 cup whole milk ricotta cheese

1 tablespoon honey (plus more for drizzling)

½ teaspoon lemon zest

2–3 ripe peaches, thinly sliced

¼ cup fresh basil leaves, torn

Flaky sea salt, to taste

Freshly ground black pepper, to taste

Directions

I start by preheating the oven to 375°F (190°C).

I arrange the baguette slices on a baking sheet and brush each piece lightly with olive oil.

I toast the bread in the oven for about 8–10 minutes until golden and crisp, then let them cool.

In a food processor or with a hand mixer, I whip the ricotta, honey, and lemon zest until smooth and fluffy—about 1–2 minutes.

I spread a generous spoonful of whipped ricotta on each toasted baguette slice.

I top each one with thin peach slices and torn basil leaves.

Just before serving, I drizzle with a touch of honey and finish with flaky sea salt and freshly ground black pepper.

Servings and Timing

Servings: 6

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Calories: 130 kcal per serving

Variations

I sometimes replace peaches with nectarines or figs when they’re in season for a delicious twist.

For a savory touch, I add a drizzle of balsamic glaze instead of honey.

A layer of prosciutto under the peaches gives the bruschetta a salty-sweet balance.

If I want extra texture, I sprinkle chopped pistachios or almonds on top.

Using goat cheese instead of ricotta creates a tangier version that pairs beautifully with the peaches.

Storage/Reheating

I find this bruschetta is best enjoyed fresh, but if I have leftovers, I store the whipped ricotta separately in an airtight container in the fridge for up to 3 days. The toasted baguette slices can be kept at room temperature in a sealed bag for a day or two. When I’m ready to serve again, I re-toast the bread for a few minutes in the oven to bring back its crispiness, then assemble the toppings just before serving.

FAQs

How do I know when peaches are ripe enough for this recipe?

I look for peaches that yield slightly when pressed and have a fragrant, sweet aroma. Overly soft peaches can be too juicy and make the bread soggy.

Can I make this bruschetta ahead of time?

I usually prepare the whipped ricotta and toast the bread in advance, but I wait to assemble everything until just before serving to keep it fresh.

What can I use instead of ricotta cheese?

I like to swap ricotta for whipped goat cheese or mascarpone when I want a richer or tangier flavor.

Is this recipe suitable for vegetarians?

Yes, this bruschetta is completely vegetarian-friendly as long as I use honey or a plant-based sweetener of choice.

Can I grill the bread instead of toasting it?

Absolutely! I love grilling the baguette slices for a smoky, rustic flavor that complements the sweetness of the peaches.

Conclusion

This Peach Bruschetta with Whipped Ricotta is the perfect balance of sweet, creamy, and savory flavors—all wrapped in an elegant, easy-to-make appetizer. I love serving it at summer gatherings or as a light afternoon snack. Every bite feels like sunshine on toast, and it’s sure to become a seasonal favorite.

Recipe:

Peach Bruschetta with Whipped Ricotta

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Author: Cheryl
Total Time: 20 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A refreshing and elegant summer appetizer featuring juicy peaches, creamy whipped ricotta, and fragrant basil on toasted baguette slices. Lightly sweet with a touch of honey, this Peach Bruschetta is the perfect blend of flavors and textures.

Instructions

Preheat the oven to 375°F (190°C).
Arrange baguette slices on a baking sheet and lightly brush each piece with olive oil.
Toast the bread in the oven for 8–10 minutes until golden and crisp. Let cool.
In a food processor or with a hand mixer, whip ricotta, honey, and lemon zest until smooth and fluffy (about 1–2 minutes).
Spread a generous spoonful of whipped ricotta on each toasted baguette slice.
Top each with thin peach slices and torn basil leaves.
Drizzle with a touch of honey and finish with flaky sea salt and freshly ground black pepper just before serving.