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Two slices of toasted bread topped with whipped ricotta, fresh peach slices, and basil leaves on a white plate.
Layla

Peach Bruschetta With Whipped Ricotta

Creamy whipped ricotta meets jammy roasted peaches on crispy grilled bread for the ultimate summer appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Peaches
  • 3 large ripe peaches halved and pitted
  • 1 tbsp extra-virgin olive oil plus more for drizzling
  • 1 tbsp honey
  • 2 tsp fresh thyme leaves divided
  • 0.25 tsp flaky sea salt
For the Whipped Ricotta
  • 1.5 cups whole milk ricotta room temperature
  • 0.25 cup heavy cream cold
  • 1 tsp lemon zest finely grated
  • 0.25 tsp kosher salt
For the Bread
  • 12 slices rustic Italian bread or sourdough cut 1/2 inch thick
  • 3 tbsp extra-virgin olive oil for brushing
  • 1 garlic clove halved, for rubbing
For Garnish
  • 2 tbsp honey for drizzling
  • 0.25 cup toasted pistachios chopped

Equipment

  • Rimmed Baking Sheet
  • Electric mixer or food processor
  • Pastry brush
  • Grill Pan or Outdoor Grill

Method
 

Roast the Peaches
  1. Preheat oven to 400F. Place peach halves cut-side up on a rimmed baking sheet. Brush with 1 tbsp olive oil and drizzle with honey. Scatter 1 tsp thyme leaves and sprinkle with flaky salt. Roast 18-22 minutes until edges caramelize and centers look jammy. Let cool slightly, then slice each half into 4-5 wedges.
Make the Whipped Ricotta
  1. In a food processor or with an electric mixer, beat ricotta, heavy cream, lemon zest, and kosher salt on medium-high speed until light and fluffy, about 2 minutes. The texture should resemble loose whipped cream. Refrigerate until ready to use.
Grill the Bread
  1. Heat a grill pan or outdoor grill to medium-high. Brush both sides of bread slices with olive oil. Grill 2-3 minutes per side until marked with char and crisp at the edges. While still warm, rub one side of each toast with the cut side of the garlic clove.
Assemble and Serve
  1. Spread a generous layer of whipped ricotta on each toast. Top with 2-3 peach wedges, overlapping slightly. Drizzle with honey, scatter remaining thyme leaves, and finish with chopped pistachios. Serve immediately while bread is crisp.

Notes

Use the ripest peaches you can find - they should give slightly to gentle pressure and smell fragrant at the stem. The whipped ricotta can be made up to 4 hours ahead and refrigerated; rewhip briefly if it separates. For a savory twist, finish with a few cracks of black pepper and a thin slice of prosciutto on each bruschetta.