Peach Bruschetta with Lemon Ricotta
This peach bruschetta recipe with creamy lemon ricotta and toasted baguette slices is the ultimate summer appetizer. Juicy peaches pair perfectly with sweet Sugar Bomb tomatoes, fresh basil, and a drizzle of hot honey for the perfect sweet-savory bite. Make-ahead friendly and beautifully served on a white platter, this recipe is a guaranteed crowd-pleaser at BBQs, parties, or anytime you want to impress.
Equipment
Ingredients
- 1 large baguette cut into ¾" thick slices
- Olive oil spray or 1 Tbsp olive oil for brushing
- Kosher salt to taste
- 3 large peaches chopped
- 1 cup Sugar Bomb tomatoes quartered
- 2 Tbsp fresh basil mix of sweet + regular, chopped
- 1 Tbsp extra virgin olive oil
- 1 cup ricotta cheese
- 1 lemon zested + juiced
- Freshly ground black pepper to taste
- Hot honey or regular honey, for drizzling
Instructions
- Preheat oven to 350°F. Arrange baguette slices on baking sheet(s). Spray lightly with olive oil spray and sprinkle with kosher salt. Toast until golden, about 8–10 minutes.
- In a large bowl, combine peaches, tomatoes, basil, olive oil, and a pinch of salt + pepper. Set aside to marinate.
- In a medium bowl, mix ricotta, lemon zest, and lemon juice. Season generously with salt + pepper.
- To assemble: Spread each baguette slice with lemon ricotta, top with peach mixture, and drizzle with hot honey.
- Serve immediately on a white platter for presentation.
Notes
Tips & Storage:
- Pro Tip: Double the recipe — it disappears fast!
- Make all components ahead, then assemble right before serving.
- Best eaten fresh; assembled bruschetta doesn’t store well.
Tried this recipe?Let us know how it was!