Peach Bruschetta with Whipped Ricotta
A delightful blend of juicy peaches and creamy whipped ricotta served on crispy toasted ciabatta, perfect for summer gatherings.
Ingredients
For the bruschetta
- 1 loaf Ciabatta bread Sliced into thick pieces for toasting
- 2 medium Fresh peaches Ripe, sliced thinly
- 1 cup Ricotta cheese For the creamy base
- 2 tablespoons Honey To sweeten the ricotta and drizzle
- 1 handful Fresh basil Chopped, for garnish
- a pinch Salt To enhance flavors
- to taste Olive oil For drizzling on the bread
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Take the sliced ciabatta bread and arrange it on a baking sheet. Drizzle a little olive oil over the top of the slices.
Toasting the Bread
- Place the baking sheet in the oven and toast the bread for about 5-7 minutes, or until it's golden brown and crispy.
Whipping the Ricotta
- In a mixing bowl, add the ricotta cheese and honey. Use a whisk or hand mixer to whip the cheese until it's light and fluffy.
Preparing Peaches
- While the bread is toasting, slice the peaches into thin wedges.
Assembly
- Once your bread is toasted, remove it from the oven. Spoon generous dollops of the whipped ricotta onto each slice.
- Top the whipped ricotta with the peach slices, arranging them artfully.
- Drizzle a little more honey on top, sprinkle with chopped fresh basil, and add a pinch of salt if desired. Serve immediately and watch them disappear!
Notes
For the best flavor, choose ripe peaches that have some give when squeezed. You can experiment with toppings like chopped nuts or balsamic glaze, and the ricotta mixture can be made ahead and stored in the refrigerator.