Description
A fresh and elegant summer appetizer featuring juicy peaches, creamy whipped ricotta, and crisp toasted bread.
Ingredients
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Fresh peaches – 3 medium peaches, sliced thin
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Ricotta cheese – 1 cup
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Heavy cream – 2 tablespoons
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Honey – 2 tablespoons, plus extra for drizzling
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Lemon zest – 1 teaspoon
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Sea salt – 1/4 teaspoon
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Freshly ground black pepper – 1/8 teaspoon
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Baguette – 1 large baguette, sliced into 1/2-inch pieces (about 16 slices)
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Olive oil – 3 tablespoons
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Fresh basil leaves – 1/4 cup, torn
Instructions
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Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush lightly with 2 tablespoons olive oil, and toast for 8 to 10 minutes, flipping halfway, until golden and crisp.
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In a food processor, combine ricotta, heavy cream, honey, lemon zest, sea salt, and black pepper. Blend for 1 to 2 minutes until smooth and fluffy.
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Spread a generous layer of whipped ricotta over each toasted baguette slice.
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Top with sliced peaches, arranging them evenly.
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Drizzle lightly with honey and remaining olive oil, then finish with fresh basil. Serve immediately.
Notes
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Use ripe, fragrant peaches for the best flavor.
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Whipped ricotta can be prepared up to two days ahead and refrigerated.
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Assemble just before serving to keep the bread crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes