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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 400F. Brush the bread with olive oil and bake for 10-12 minutes until golden brown.
Slice the peaches into thin wedges.
Chop the pistachios and mint, then combine with a pinch of salt.
Blend the ricotta and lemon zest for about 2 minutes until light and fluffy.
Spread the whipped ricotta on the toasted bread, drizzle with honey, top with sliced peaches, and finish with the pistachio-mint mixture.
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Do not rush the ricotta. Give it the full 2 minutes in the mixer or food processor to make it light and spreadable.
Whip the ricotta up to 2 days ahead and keep it in the fridge. Slice the peaches and toast the bread right before serving.
Do not assemble ahead - the bread goes soft under the ricotta within an hour.
Whipped feta or mascarpone can replace ricotta. Nectarines, figs, or plums can substitute peaches. Walnuts or almonds can replace pistachios. Ciabatta or sourdough can be used instead of a baguette.
Can I make the ricotta ahead of time?
Yes, you can whip the ricotta up to 2 days ahead and store it in the fridge.
What can I use instead of peaches?
Nectarines, ripe figs, or plums can be used as a substitute for peaches.
How can I add more flavor to the bruschetta?
Add torn crispy prosciutto or drizzle with balsamic glaze for more flavor.
Can I use a different type of bread?
Yes, ciabatta or sourdough can be used instead of a baguette.
How should I store leftovers?
Keep the whipped ricotta airtight in the fridge for up to 3 days. Slice peaches fresh and toast bread right before serving.
