🕒 Prep Time: 15 minutes
🔥 Cook Time: 12 minutes
⏱ Total Time: 27 minutes
🍽 Servings: 4
Ingredients
- 1 baguette, sliced into ½-inch pieces
- ¼ cup unsalted butter
- 4 garlic cloves, finely minced (divided)
- Salt and black pepper, to taste
- 1 pint cherry tomatoes, chopped
- 3 medium peaches, diced
- 2 tbsp extra virgin olive oil
- Juice of ½ lemon
- A handful of fresh basil leaves, sliced or torn
- 1 cup ricotta cheese
- Balsamic glaze, for drizzling
Step-by-Step Instructions
Step 1: Prepare the Crostini Base
Preheat oven to 400°F (or heat grill on high).
Mix softened butter with half of the minced garlic and a pinch of salt. Spread evenly over baguette slices. Arrange on a baking sheet.
Step 2: Toast the Bread
Bake for 10–12 minutes, until golden and crisp. If grilling, cook 1–2 minutes per side with lid closed. (⏳ Watch closely so they don’t burn!)
Step 3: Make the Peach & Tomato Topping
In a bowl, combine diced peaches, tomatoes, and the remaining garlic. Season generously with salt and pepper, drizzle with olive oil and lemon juice, and toss well. Let it marinate for a few minutes for extra flavor. 🍅🍑
Step 4: Whip the Ricotta
Using a food processor, blend ricotta until smooth and fluffy. Transfer to a bowl.
Step 5: Assemble the Bruschetta
Spread whipped ricotta over each toasted baguette slice. Stir basil into the peach-tomato mixture, then spoon it generously on top. Drizzle with balsamic glaze for a beautiful finishing touch.
Serve immediately for best flavor and crunch! 😍
Pro Tips ✨
- Shortcut: Skip whipping if you’re short on time — fresh ricotta works too.
- Make Ahead: Toast the bread and prep the topping a few hours early; assemble right before serving.
- Swap It: Try nectarines or plums instead of peaches for a fun twist!
Nutrition Info (Estimated per serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 2–3 pieces | 310 | 10g | 34g | 14g | 3g | 8g |
Disclaimer: Nutrition facts are estimates and may vary based on specific ingredients and preparation.
