Peach Bruschetta With Whipped Ricotta

This simple appetiser honours the lovely season of summer, when peaches and tomatoes are both in season and at their best. Fruit shines when tossed with a small amount of salt and olive oil, which also maintains everything tasting sweet and fresh.

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Using ricotta, one of our favourite creamy ingredients, we enhanced the traditional bruschetta. We toasted our baguette slices, then topped them with a mixture of ricotta and lemon zest.

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YIELDS: 6 serving(s) PREP TIME: 10 mins TOTAL TIME: 30 mins Cal/Serv: 293

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INGREDIENTS: 1 large baguette, cut into 3/4"-thick slices 3 large peaches, chopped 1 c. quartered cherry tomatoes 2 Tbsp. chopped fresh basil 1 Tbsp. extra-virgin olive oil Kosher salt 1 c. ricotta 1 tsp. finely grated lemon zest Freshly ground black pepper Hot honey, for drizzling

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Step 1: Turn the oven on to 350°. Place the baguette slices in an equal layer on a baking sheet. Bake for about 15 minutes, flipping halfway through, until gently toasted.

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Step 2: In the meantime, mix the peaches, tomatoes, oil, and basil in a big bowl. Season with a little salt.

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Step 3: Combine the ricotta and lemon zest in a medium-sized bowl and add salt and pepper to taste.

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Step 4: Toast should have a thin layer of ricotta on it. Place peach mixture on top. Pour over some warm honey.

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