Name: Quick Peach Bruschetta with Whipped Ricotta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 baguette, thinly sliced; ¼ cup unsalted butter; 4 garlic cloves, minced; Salt and pepper, to taste; 1 pint cherry or grape tomatoes, chopped; 3 ripe peaches, diced; 2 tablespoons extra-virgin olive oil; Juice of ½ lemon; 1 handful fresh basil, thinly sliced; 1 cup ricotta cheese; Balsamic glaze, for drizzling

A bright, summery appetizer—each crisp crostini is topped with airy ricotta and vibrant peach-tomato salsa, evoking warm afternoons on the porch. I love how the sweet peaches and juicy tomatoes marry with creamy cheese and crisp bread.

Quick Peach Bruschetta with Whipped Ricotta

Why You’ll Love This Recipe

I grew up watching my grandmother toss fresh peaches and tomatoes together on the back porch, and this bruschetta always brings that sunshine-filled nostalgia. It’s elegant yet effortless—I can pull it together in about half an hour with minimal fuss. It’s perfect for weekends, brunch, or an evening when I want something light but impressive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 baguette, thinly sliced
¼ cup unsalted butter
4 garlic cloves, minced
Salt and pepper, to taste
1 pint cherry or grape tomatoes, chopped
3 ripe peaches, diced
2 tablespoons extra-virgin olive oil
Juice of ½ lemon
1 handful fresh basil, thinly sliced
1 cup ricotta cheese
Balsamic glaze, for drizzling

directions

Preheat the oven to 400 °F. I mix butter, half the garlic, and a pinch of salt, then spread it onto each baguette slice. I bake them for 10–12 minutes until golden and crisp.
I toss diced peaches, chopped tomatoes, remaining garlic, olive oil, lemon juice, salt, and pepper in a bowl and let it sit so the flavors meld.
In a food processor or with a whisk, I beat the ricotta until it’s light, creamy, and mousse-like—about 1–2 minutes.
I spread each toast with a thick layer of ricotta, spoon the peach mixture on top, sprinkle basil, and finish with a drizzle of balsamic glaze. I serve right away.

Servings and timing

This recipe yields about 10–12 crostini. Total time: 30 minutes (15 minutes prep, 15 minutes cook). That makes it a quick, crowd-pleasing appetizer without spending all afternoon in the kitchen.

Variations

Swap nectarines or plums for peaches for a similar sweet impact.
For a dairy-free twist, I use almond ricotta.
Add a drizzle of honey or infuse the ricotta with lemon zest or thyme before whipping.
Add toasted nuts like pistachios or granola for extra crunch.

storage/reheating

I keep the whipped ricotta and peach topping in separate airtight containers in the fridge for up to 2 days. The toasted bread keeps best at room temperature in a dry bag or loosely covered. For serving, I re-toast the bread quickly and assemble just before guests arrive so the bread stays crisp.

FAQs

How long can I prep ahead?

I can whip the ricotta and make the peach topping up to 2 days in advance. I always toast the bread and assemble just before serving for optimal texture.

Can I leave out tomatoes or basil?

Yes! Some versions use only peaches, ricotta, and honey or mint. I still get that summery flavor.

What bread works best?

A thinly sliced baguette is classic. I’ve also used sourdough, multigrain loaves, or gluten-free baguettes.

Is this recipe vegetarian?

Yes, it’s vegetarian as written and perfect for a light plant-based snack.

Can I prep everything the day before a party?

Yes—just prep the components separately. Then I toast bread and assemble seconds before serving so the crostini stay crisp.

Conclusion

This Quick Peach Bruschetta with Whipped Ricotta embodies summer in every bite—sweet, tangy, creamy, and fresh. I love how easy it is to prepare and how stunning it looks on a platter. Whether I’m entertaining or wanting a simple, elegant snack, this recipe never disappoints.