Peach Bruschetta
Embrace peach season with a fresh summer appetizer that’s simple, flavourful and perfect for warm-weather gatherings. Grilled peaches, whipped ricotta and garden herbs come together on crisp baguette slices for a dish that tastes like summer.
Yeild: 16 portions
- 6 pc - peaches whole
- ¼ cup - white balsamic vinegar
- 2 tbsp - honey
- 1 bunch - basil
- ½ bunch - mint
- 2 cups - ricotta
- 1 tsp - ground pink peppercorn
- 1 whole piece (slice into 16) - baguette
- Step 1
Cut peaches into 4 off the pit. Leave the skin on.
- Step 2
Grill the peaches to caramelize some of their natural sugars.
- Step 3
Pull from grill and cool.
- Step 4
Whip ricotta cheese with finely chopped mint and pink peppercorn.
- Step 5
Medium dice the grilled peaches (½ in by ½ in)
- Step 6
In mixing bowl, mix finely chopped basil, white balsamic vinegar and honey.
- Step 7
Coat sliced baguette in olive oil and lightly toast on a cast iron pan till gold brown.
- Step 8
Spread whipped ricotta mix on baguettes and top with peaches.
- Step 9
Garnish with micro basil leaves for presentation.
