Peach and Ricotta Bruschetta

Golden toast with creamy ricotta, warm glazed peaches and fresh basil.

Ingredients

• Bruschetta — 2 Ripened Yellow Peaches Pitted and Sliced
• Bruschetta — 1 cup Ricotta Cheese
• Bruschetta — 8 Slices Artisan Bread
• Bruschetta — 6 Fresh Basil Leaves
• Bruschetta — 2 Tbsp Dark Brown Sugar
• Bruschetta — 2 Tbsp Honey
• Bruschetta — 2 Tbsp Salted Butter
• Bruschetta — 1 Tbsp Heavy Cream
• Bruschetta — Extra Virgin Olive Oil
• Bruschetta — Pinch of Coarse Ground Black Pepper

Method

1. TOAST THE BREAD: Heat a few tablespoons of olive oil in a pan over medium heat. Brown the bread on both sides, then remove.
2. GLAZE THE PEACHES: Wipe out the pan. Add the brown sugar, butter and honey and stir until heated through. Add the peaches and simmer for 2 minutes, stirring occasionally. Remove from the heat.
3. MIX THE RICOTTA: Mix the ricotta with the black pepper. Add the heavy cream if needed for a creamier, spreadable texture.
4. ASSEMBLE: Spread ricotta over each toast and top with 3–4 peach slices. Add hand-torn basil and spoon over the remaining peach glaze.