Peach and Ricotta Bruschetta
30 Minutes | Serves 4
2 Ripened Yellow Peaches Pitted and Sliced
1 cup Ricotta Cheese
8 Slices Artisan Bread
6 Fresh Basil Leaves
2 Tbsp Dark Brown Sugar
2 Tbsp Honey
2 Tbsp Salted Butter
1 Tbsp Heavy Cream
Extra Virgin Olive Oil
Pinch of Coarse Ground Black Pepper
Start by toasting the bread. Place a medium-sized sauté pan on medium heat. When heated, add a few tablespoons of extra virgin olive oil. Brown both sides of the bread. Remove from the pan and set aside.
Wipe out the sauté pan and add the brown sugar, butter and honey. Stir to incorporate all ingredients. When all ingredients are heated through, add the peaches and simmer for 2 minutes, stirring occasionally. Remove from the heat and set aside.
Place the ricotta cheese in a bowl and add the heavy cream and black pepper. Mix all ingredients together. The heavy cream is optional. If you feel that the ricotta cheese is spreadable and creamy enough for you, just add the black pepper.
To assemble, spread the desired amount of ricotta cheese mixture on the toasted bread. Place 3-4 peach slices on the mixture. Break up the basil leaves by hand and top the peaches. Finish with any glaze leftover in the sauté pan.
2 Ripened Yellow Peaches Pitted and Sliced
1 cup Ricotta Cheese
8 Slices Artisan Bread
6 Fresh Basil Leaves
2 Tbsp Dark Brown Sugar
2 Tbsp Honey
2 Tbsp Salted Butter
1 Tbsp Heavy Cream
Extra Virgin Olive Oil
Pinch of Coarse Ground Black Pepper
Start by toasting the bread. Place a medium-sized sauté pan on medium heat. When heated, add a few tablespoons of extra virgin olive oil. Brown both sides of the bread. Remove from the pan and set aside.
Wipe out the sauté pan and add the brown sugar, butter and honey. Stir to incorporate all ingredients. When all ingredients are heated through, add the peaches and simmer for 2 minutes, stirring occasionally. Remove from the heat and set aside.
Place the ricotta cheese in a bowl and add the heavy cream and black pepper. Mix all ingredients together. The heavy cream is optional. If you feel that the ricotta cheese is spreadable and creamy enough for you, just add the black pepper.
To assemble, spread the desired amount of ricotta cheese mixture on the toasted bread. Place 3-4 peach slices on the mixture. Break up the basil leaves by hand and top the peaches. Finish with any glaze leftover in the sauté pan.