Peach Bruschetta with Ricotta & Honey
Peach Bruschetta with Ricotta & Honey is a fresh summer appetizer featuring toasted sourdough, creamy ricotta, juicy peaches, tomatoes, basil, and honey. Ready in just 20 minutes and perfect for entertaining.
Ingredients
- 3 sourdough dinner rolls sliced in half
- 1 tablespoon unsalted butter melted
- 1 garlic clove minced
- 1 ripe peach diced
- ½ cup cherry tomatoes diced
- 2 basil leaves julienned
- 1 teaspoon olive oil
- ½ cup ricotta cheese
- 2 tablespoons honey
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Mix the melted butter with the minced garlic.
- Brush the garlic butter evenly over the cut sides of the sourdough rolls.
- Bake for 8–10 minutes until lightly golden and crisp.
- In a medium bowl, combine the diced peach, cherry tomatoes, basil, olive oil, salt, and pepper.
- Spread an even layer of ricotta over each toasted bread half.
- Spoon the fresh peach mixture on top.
- Finish the Peach Bruschetta with Ricotta & Honey by drizzling each piece with honey.
- Serve immediately while the bread is crisp.
Notes
- Nectarines work well instead of peaches.
- Burrata or whipped goat cheese can replace ricotta.
- Add fresh arugula for a peppery finish.
- Serve alongside salads or grilled chicken.
- Best enjoyed immediately after assembling.