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Peach Bruschetta with Whipped Ricotta

Golden toasted baguette topped with creamy whipped ricotta, juicy peaches, peppery rocket, crunchy pistachios and fresh mint. A simple summer appetiser that's perfect for entertaining.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Entertaining, Finger Food, Party Food, Quick & Easy, Vegetarian & Vegan Starters
Cuisine Italian, Mediterranean
Servings 12 bruschettas
Calories 121 kcal

Equipment

1 oven tray
1 Food Processor
1 mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
  

FOR THE WHIPPED RICOTTA

  • 250 g ricotta cheese
  • 1 Tbsp fresh lemon juice
  • 1/2 Tbsp extra-virgin olive oil
  • 1 small garlic clove  grated
  • 1/4 Tbsp lemon zest  to taste

FOR THE BRUSCHETTAS

  • 2 ripe peaches
  • 12 slices of baguette about 2 cm [3/4inch] thick
  • olive oil
  • 1 large garlic clove
  • 1 small handful of rocket
  • 1 small handful of salted pistachios finely chopped
  • mint leaves finely chopped
  • salt & pepper to taste

Instructions
 

  • Preheat the oven to 200°C / 180°C fan / 390°F.
  • Arrange the baguette slices in a single layer on a large baking tray. Brush or spray both sides generously with olive oil.
    12 slices of baguette
  • Bake for 8–10 minutes, turning halfway through if needed, until the bread is crisp and golden.
  • Remove the toasted baguette slices from the oven and rub one side of each slice with the cut side of the garlic clove while the bread is still warm.
    1 large garlic clove
  • In the meantime, make the whipped ricotta.
  • Place the ricotta, lemon juice, olive oil, garlic and lemon zest in the bowl of a food processor. Whizz until smooth. Season to taste with salt and more lemon juice if needed.
    250 g ricotta cheese, 1 Tbsp fresh lemon juice, 1/2 Tbsp extra-virgin olive oil, 1 small garlic clove , 1/4 Tbsp lemon zest 
  • Peel the peaches and cut into small dice.
    2 ripe peaches
  • Spread a generous amount on whipped ricott onto each slice of bread.
  • Top each slice of bread with a couple of rocket leaves, diced peach, chopped pistachios and mint leaves.
    1 small handful of rocket, 1 small handful of salted pistachios, mint leaves
  • Drizzle some olive oil on top of the bruschettas and season with salt and pepper before serving.
    olive oil, salt & pepper

Nutrition

Serving: 2bruschettasCalories: 121kcalCarbohydrates: 14gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 150mgPotassium: 107mgFiber: 1gSugar: 3gVitamin A: 181IUVitamin C: 2mgCalcium: 70mgIron: 1mg

Find this recipe online:

Peach Bruschetta with Whipped Ricotta

https://theflexitarian.co.uk/recipe-items/peach-bruschetta-with-whipped-ricotta-pistachios/