Description
A delightful and refreshing appetizer combining toasted baguette with peaches, tomatoes, and creamy whipped ricotta, topped off with a balsamic glaze.
Ingredients
Scale
- 1 baguette, sliced thinly
- 1/4 cup unsalted butter
- 4 garlic cloves, finely minced
- Salt and pepper, to taste
- 1 pint chopped tomatoes
- 3 medium peaches, diced
- 2 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- A generous handful of fresh basil leaves, sliced or roughly chopped
- 1 cup ricotta cheese
- Balsamic glaze, for drizzling
Instructions
- Preheat your oven to 400 degrees F. Alternatively, heat the grill to the highest setting.
- Slice the baguette into ½-inch thick slices. In a bowl, mash together butter with half of the garlic cloves using a fork and mix with a pinch of salt.
- Spread the garlic butter evenly on each baguette slice and arrange them on a baking sheet.
- Bake in the preheated oven for 10 to 12 minutes until golden brown and crunchy. For grilling, cook for 1 to 2 minutes with the lid closed, checking frequently.
- In a bowl, combine the diced tomatoes, chopped peaches, and remaining garlic. Season with salt and pepper, drizzle with olive oil and lemon juice, then toss to combine.
- In a food processor, blend the ricotta until smooth and creamy. Transfer to a bowl for spreading.
- Spread a layer of whipped ricotta over each toasted crostini and top with the peach and tomato mixture. Drizzle with balsamic glaze if desired.
- Serve immediately for the best texture and flavor.
Notes
- For best results, serve the bruschetta immediately after assembling.
- You can substitute the peaches with other seasonal fruits.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking/Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 crostini
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg