Peach Bruschetta Whipped Ricotta (Printable)
Juicy peaches meet creamy whipped ricotta on crisp toasted bread with fresh herbs for an elegant summer bite.
# What You'll Need:
→ For the Whipped Ricotta
01 - 1 cup whole milk ricotta cheese
02 - 2 tablespoons heavy cream
03 - 1 teaspoon honey
04 - Pinch of fine sea salt
→ For the Bruschetta
05 - 8 slices rustic baguette or sourdough, 1/2-inch thick
06 - 2 tablespoons extra-virgin olive oil
07 - 2 ripe peaches, pitted and thinly sliced
08 - 1 tablespoon lemon juice
09 - 1 teaspoon honey
10 - Pinch of sea salt
→ For Garnish
11 - 2 tablespoons chopped fresh basil or mint
12 - Freshly cracked black pepper
13 - Flaky sea salt
# Directions:
01 - Preheat oven to 400°F. Arrange bread slices on a baking sheet and brush both sides lightly with olive oil. Toast for 8-10 minutes, flipping halfway, until golden and crisp. Set aside to cool slightly.
02 - In a medium bowl, combine ricotta, heavy cream, honey, and a pinch of salt. Whip with a hand mixer or whisk until light and fluffy, about 2 minutes.
03 - In another bowl, gently toss peach slices with lemon juice, honey, and a pinch of sea salt until evenly coated.
04 - Spread a generous layer of whipped ricotta onto each toasted bread slice. Top with peach slices. Sprinkle with fresh basil or mint, cracked black pepper, and flaky sea salt if desired.
05 - Serve immediately while bread is still crisp and peaches are fresh.
# Expert Tips:
01 -
- The sweet peaches and creamy ricotta create a flavor that feels fancy but comes together in minutes
- It looks beautiful on a platter and disappears fast at every gathering
02 -
- Whip the ricotta right before serving for the fluffiest texture
- The bread needs to be completely crisp or it will become soggy quickly
03 -
- Drain the ricotta in a sieve for 30 minutes if it seems watery before whipping
- A cooling rack prevents the bottom of the bread from getting steamy while cooling