We adore this peach bruschetta in the summer! Juicy tomatoes, garlic and basil make it dreamy when spooned over garlicky crostini and fluffy whipped ricotta. It’s a genuine summer favorite.
Peaches are at their peak right now, and this bruschetta is the perfect way to celebrate them.
This peach bruschetta is an ideal snack or appetizer to bring to a gathering. It’s equally lovely for a casual patio cocktail hour, a light lunch, or as a crowd-pleasing party bite.
Think garlicky, toasty baguette slices topped with airy whipped ricotta and a bright peach-and-tomato mixture laced with garlic and basil. It’s summer on a plate.
We cook seasonally at home, and this simple snack is one I crave repeatedly through the summer. It’s fantastic for entertaining but also delightful when made as a personal toast for an afternoon treat.
If you follow seasonal crostini recipes, you might remember an older summer crostini recipe that used whipped garlic goat cheese with corn and tomatoes. This peach bruschetta shares that same crowd-pleasing spirit but leans lighter and sweeter thanks to ripe peaches and ricotta.
Peaches and tomatoes are one of my favorite pairings — they balance each other beautifully. I love them together in salads, on pizzas, and, of course, on fresh-toasted bread with ricotta.
How I make it
- Combine halved cherry or grape tomatoes with diced, ripe peaches.
- Add minced fresh garlic.
- Toss with extra virgin olive oil and a squeeze of fresh lemon juice.
- Fold in plenty of fresh basil.
- Stir and let the mixture rest briefly; you can also chill it ahead of time.
Toast thin baguette slices in the oven or on the grill. For extra flavor, mash a little garlic into softened butter and spread it on each slice before toasting. It’s optional but delicious.
Whipped ricotta is effortless: blitz ricotta in a food processor until silky and smooth. It becomes light and spreadable — though plain ricotta works just fine if you prefer not to process it.
Because the crostini and the peach-tomato topping are already flavorful, I keep the whipped ricotta plain so it serves as a creamy, neutral base. That said, the ricotta also welcomes additions like herbs, garlic or a drizzle of honey if you want to experiment.
You can serve this several ways: fully assembled so guests can grab ready-made bruschetta, or build-your-own style with toasted bread on one side and bowls of whipped ricotta and peach-tomato topping on the other. Another easy approach is to spread the ricotta on the toasts and serve the topping in a bowl for self-assembly.
This bite captures everything summer should be: refreshing, crisp, crunchy, tart, sweet and juicy.
Peach Bruschetta
Peach Bruschetta with Whipped Ricotta
Ingredients
- 1 baguette, thinly sliced
- 1/4 cup unsalted butter
- 4 garlic cloves, minced
- Kosher salt and pepper
- 1 pint tomatoes, chopped
- 3 medium ripe peaches, diced
- 2 tablespoons extra virgin olive oil
- 1/2 lemon, freshly squeezed
- 1 big handful fresh basil leaves, chiffonade or chopped
- 1 cup ricotta cheese
- Balsamic glaze, for topping (optional)
Instructions
- Preheat oven to 400°F (or heat your grill to high). If grilling, toast the bread 1–2 minutes per side with the lid closed.
- Slice the baguette into 1/2-inch slices. Mash the butter with half the minced garlic and a pinch of salt, then spread on the bread slices. Place on a baking sheet.
- Bake the crostini 10–12 minutes, until golden and crunchy.
- While the bread toasts, combine the chopped tomatoes, diced peaches and remaining garlic in a bowl. Season with salt and pepper, drizzle with olive oil and lemon juice, and toss. Let sit to meld.
- Place the ricotta in a food processor and blend until smooth and creamy. Transfer to a bowl.
- Spread each toasted slice with whipped ricotta, stir fresh basil into the peach-tomato mixture, and top each slice with a spoonful or two. Drizzle with balsamic glaze if desired and serve immediately.
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Perfect bite!