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Peach Bruschetta with Whipped Ricotta Crostini

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This Peach Bruschetta with Whipped Ricotta Crostini is the ultimate summer appetizer. Ready in under 10 minutes and easy to make.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: Serves 8

Ingredients

Scale
  • 1 large baguette (this is a great gluten-free one), sliced
  • 2 tablespoons olive oil
  • 1 cup whole milk ricotta cheese
  • 1 tablespoon honey
  • 2 large peaches, diced
  • 1/4 cup thinly sliced basil
  • 1/4 cup granola for topping (optional but I love the crunch!)
  • Balsamic glaze for drizzling

Instructions

  1. Lightly brush both sides of the bread with olive oil and set aside
  2. Preheat oven to 350 degrees F and add the bread to baking sheet and toast until just golden (about 5-8 minutes)
  3. While the bread toasts, add the ricotta cheese to a food processor and blend until smooth and creamy
  4. Next make the bruschetta by mixing the honey, peaches and basil together in a large bowl
  5. Assemble crostini’s by smearing some whipped ricotta to each slice of baguette, add peach bruschetta on top and the granola for topping and drizzle with balsamic glaze if desired

Notes

*Serve immediately or bread will be stale

  • Author: Rachel

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