Hot honey brings a sweet heat to this peach bruschetta. Basil gives a nod to bruschetta’s timeless flavor, while mint offers a cool and unexpected touch. Feel free to use either (or both), or experiment with other delicate herbs like tarragon or chives. Ripe but firm peaches work best for this recipe, as they are easiest to cut.
Peach Bruschetta Recipe
Hot honey brings a sweet heat to this peach bruschetta. Basil gives a nod to bruschetta’s timeless flavor, while mint offers a cool and unexpected touch. Feel free to use either (or both), or experiment with other delicate herbs like tarragon or chives. Ripe but firm peaches work best for this recipe, as they are easiest to cut.
Ingredients
- 4 ounces whole-wheat baguette sliced on an angle into 12 (1/4-inch-thick) slices
- 3/4 cup whole-milk ricotta cheese
- 1 tablespoon finely chopped mixed fresh tender herbs (such as mint and/or basil), plus more for garnish
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon hot honey
- 1/8 teaspoon salt
- 1 small peach chopped (about 1 1/4 cups)
- 1 tablespoon balsamic glaze
Instructions
- Preheat oven to 400°F. Arrange baguette slices in a single layer on a baking sheet. Bake until lightly toasted, about 8 minutes.
- Meanwhile, whisk ricotta, herbs, oil, hot honey and salt together until light and creamy. Spread about 2 teaspoons ricotta mixture onto each toasted baguette slice. Top with peaches.
- Transfer the bruschetta slices to a platter; drizzle with balsamic glaze. Garnish with more herbs, if desired.
