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

Summer in every bite! I first discovered this bright, elegant appetizer on Molly’s Home Guide, and it takes just under 30 minutes to make. Creamy whipped ricotta meets juicy peach and tomato topping on golden baguette slices—perfect for brunch, gatherings, or when I’m craving sunshine on a plate . Quick Peach Bruschetta with Whipped Ricotta

Why You’ll Love This Recipe

I love how this dish captures the essence of summer: ripe peaches, fresh basil, sweet tomatoes, and creamy ricotta come together in a stunning presentation. It’s effortlessly simple—under 30 minutes from start to finish—yet feels gourmet. Whether sharing with guests or enjoying solo on my patio, it’s always a hit.

ingredients

(Herе’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

Toast the bread. Preheat oven to 400 °F (200 °C). Mix softened butter with half the garlic and salt. Spread on baguette slices and bake for 10–12 minutes until golden. I sometimes grill the slices instead for a smoky twist .
Make the peach‑tomato topping. In a bowl, combine peaches, tomatoes, remaining garlic, olive oil, lemon juice, salt, and pepper. Stir gently and let sit to blend flavors .
Whip the ricotta. Blend ricotta in a food processor until smooth, fluffy, and glossy—about 1–2 minutes. A whisk works too, if needed .
Assemble. Spread whipped ricotta on each crostini, spoon peach‑tomato mixture on top, garnish with basil ribbons, and drizzle with balsamic glaze . Serve immediately.

Servings and timing

Prep time: ~15 minutes
Cook time: ~15 minutes
Total time: ~30 minutes
Servings: Makes about 10–12 crostini .

Variations

Swap peaches with nectarines or plums for a different fruity note.
For a dairy‑free option, use almond ricotta.
Add a pinch of red pepper flakes to the topping for a subtle kick.
Mix lemon zest or fresh thyme into the whipped ricotta to elevate its flavor.

storage/reheating

I store whipped ricotta and the peach‑tomato topping separately in airtight containers in the refrigerator for up to 2 days. Keep the crostini in a dry container at room temperature. I always toast fresh slices before serving to maintain crunch. Once assembled, they’re best eaten immediately; leftovers tend to get soggy.

FAQs

What if I don’t have a food processor?

I use a whisk or electric mixer to whip the ricotta. It takes a bit more elbow grease, but I still get a light, creamy texture.

Can I prep components ahead of time?

Yes! I prepare the ricotta and topping in advance and refrigerate them. Then I toast the bread and assemble just before serving.

Is this appetizer suitable for a crowd?

Absolutely! I usually double or triple the recipe. Just keep components separate and combine at the last minute.

Can I leave out the tomatoes?

Yes—some variations skip tomatoes and rely on honey, basil, and peaches alone. Both versions taste glorious.

How do I choose the best peaches?

I pick firm but ripe peaches—juicy and sweet, but still holding their shape well.

Conclusion

Quick Peach Bruschetta with Whipped Ricotta is one of those dishes that’s simple yet unforgettable. Every summer, I reach for this recipe when I want something that tastes like sunshine and feels effortlessly elegant. It’s a crowd‑pleaser on a platter, a relaxing me‑time snack, and a taste of warm-weather joy in every bite.