Summer appetizers should be easy and fresh – that’s what I always say. While I love a classic bruschetta with tomatoes, there’s something special about swapping in sweet peaches when they’re perfectly ripe. I started making this peach bruschetta with whipped ricotta a few years ago, and now my family asks for it all season long.
What I love most about this recipe is how simple it is. Just toast some bread, whip up the ricotta (which takes literally two minutes), and pile on those juicy peaches. It’s the kind of appetizer that looks like you spent way more time on it than you actually did. And isn’t that exactly what we want when we’re hosting friends on a warm summer evening?
Why You’ll Love This Peach Bruschetta
- Perfect summer appetizer – This fresh twist on classic bruschetta combines sweet peaches with savory ingredients, making it ideal for warm weather entertaining or casual gatherings.
- Quick preparation – You can have this impressive appetizer ready in just 30 minutes, perfect for last-minute hosting or when you’re short on time.
- Simple ingredients – Most ingredients are easy to find at your local grocery store, and you might already have many of them in your pantry.
- Make-ahead friendly – You can prepare the peach-tomato topping and whipped ricotta ahead of time, then just toast the bread when you’re ready to serve.
- Customizable recipe – Feel free to adjust the sweetness and seasoning to your taste, or swap out ingredients based on what’s in season.
What Kind of Peaches Should I Use?
For bruschetta, you’ll want to use ripe but still firm peaches that can hold their shape when diced. Yellow peaches are the classic choice here, with their perfect balance of sweet and tangy flavors that complement the tomatoes and ricotta. While white peaches can work too, they tend to be a bit more delicate and sweeter, which might overwhelm the other ingredients. When selecting your peaches, look for ones that yield slightly to gentle pressure and give off a sweet aroma at the stem end. Just make sure to avoid overripe peaches that are too soft, as they’ll turn mushy and make your bruschetta topping watery.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Baguette: Any crusty bread works here! Try ciabatta, sourdough, or even a country loaf. Just make sure it’s sturdy enough to hold the toppings.
- Ricotta cheese: If you’re out of ricotta, try using cream cheese or goat cheese. For a dairy-free version, you could use a cashew-based cheese spread. Just remember to whip it well for that light, airy texture.
- Peaches: When peaches aren’t in season, try using nectarines, plums, or even fresh figs. In winter, you could use thinly sliced pears for a different but tasty twist.
- Balsamic glaze: No balsamic glaze? Make your own by simmering regular balsamic vinegar until reduced by half, or try a drizzle of honey mixed with a splash of regular balsamic vinegar.
- Fresh basil: Fresh mint or oregano can work instead of basil. If using dried herbs, use just 1 teaspoon as they’re more concentrated than fresh.
- Butter: Olive oil can replace butter for brushing the bread, though you might miss that buttery taste. For a dairy-free option, try plant-based butter.
Watch Out for These Mistakes While Cooking
The success of peach bruschetta largely depends on the bread – slicing your baguette too thick will make it hard to bite and too thin will make it burn quickly, so aim for about 1/2-inch slices and keep a close eye on them while toasting. A common mistake is using underripe or overripe peaches, which can either be too hard and flavorless or too mushy – look for peaches that yield slightly to gentle pressure and have a sweet aroma. When preparing the whipped ricotta, don’t skip the step of draining excess liquid first by placing it in a fine-mesh strainer for about 30 minutes, otherwise you’ll end up with a watery topping that slides right off your bread. For the best flavor combination, avoid assembling the bruschetta too far in advance as the moisture from the peaches and tomatoes can make the toasted bread soggy – instead, prepare all components separately and put them together just before serving.
What to Serve With Peach Bruschetta?
This fresh and summery peach bruschetta makes a perfect appetizer, but you can easily turn it into a light meal with a few simple additions. Try serving it alongside a crisp arugula salad dressed with just olive oil and lemon juice to match the bright flavors of the bruschetta. For a more substantial spread, add a platter of Italian meats like prosciutto and salami, which pair wonderfully with the sweet peaches and creamy ricotta. Since this dish already has a good mix of flavors, keep your drink pairing simple – a chilled glass of prosecco or a light pinot grigio would be just right.
Storage Instructions
Keep Components Separate: For the best results, store each component of your bruschetta separately. Keep the whipped ricotta in an airtight container in the fridge for up to 3 days. The peach and tomato mixture can be stored in a separate container for 1-2 days, though it’s best enjoyed fresh as the fruits will continue to release juice.
Toasted Bread: The garlic-buttered toasted baguette slices can be stored at room temperature in a paper bag for 1 day. If you want to keep them longer, skip toasting them until you’re ready to serve – just slice and store the plain bread in a sealed bag at room temperature.
Make Ahead: If you’re planning to serve this at a party, you can prep most components ahead of time. Whip the ricotta and store it in the fridge, and slice the bread in advance. Wait to mix the peach and tomato topping until about an hour before serving to keep everything fresh and prevent the fruits from getting too juicy.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 30-40 g
- Fat: 70-80 g
- Carbohydrates: 130-150 g
Ingredients
- 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
Step 1: Prepare Garlic Butter and Slice Baguette
Preheat your oven to 400 degrees F.
Alternatively, if using a grill, heat it to the highest setting.
Slice your baguette into ½-inch thick slices.
In a bowl, mash together butter with half of the garlic cloves using a fork.
Add a pinch of salt and mix thoroughly.
Spread the garlic butter evenly on each baguette slice and arrange them on a baking sheet.
Step 2: Toast the Crostini
Place the prepared baguette slices in the preheated oven and bake for 10 to 12 minutes, or until they are golden brown and crunchy.
For grilling, cook for 1 to 2 minutes with the lid closed, checking frequently.
The goal is to achieve a nice crisp exterior without burning.
Step 3: Prepare the Peach and Tomato Mixture
While the bread is toasting, combine diced tomatoes, chopped peaches, and the remaining garlic in a bowl.
Season generously with salt and pepper.
Drizzle with olive oil and a squeeze of lemon juice, then toss to combine.
Allow the mixture to sit and marinate while you prepare the whipped ricotta.
Step 4: Whip the Ricotta
In a food processor, blend the ricotta until it becomes smooth and creamy.
Transfer the whipped ricotta into a bowl, ready to spread on the toasted crostini.
Step 5: Assemble the Crostini
Once the crostini are toasted, spread a generous layer of the whipped ricotta over each slice of bread.
Stir fresh basil into the marinated peach and tomato mixture.
Top each crostini with a spoonful or two of the peach tomato mixture.
For added flavor, drizzle with balsamic glaze if desired.
Serve immediately for the best texture and flavor.
