Seasonal dining
Savoury Peach Bruschetta Recipe | Coastal Villa
Celebrate the season with a relaxed summer table and a simple recipe designed for sharing. This savoury peach bruschetta combines ripe fruit, creamy cheese and fresh herbs for an effortless dish that is perfect for long lunches outdoors.
Savoury Peach & Ricotta Bruschetta
Juicy peaches, whipped ricotta and basil-tossed tomatoes on golden baguette, finished with chilli, black pepper and extra virgin olive oil. Fresh, colourful and simple to prepare, it is ideal for a summer lunch or a relaxed gathering outdoors.
Produce
- 4 ripe peaches
- 250g cherry tomatoes
- 1 small bunch fresh basil
- 2 garlic cloves
- 1 small red chilli
Condiments
- 1 tbsp runny honey
- Sea salt
- Freshly ground black pepper
Baking & spices
- ½ tsp chilli flakes, optional
- 1 small pinch flaky salt
Oil & vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
Baked goods
- 1 large baguette
Dairy
- 250g ricotta
- 50g Parmesan, optional
Preparation
1. Toast the baguette
Heat the oven to 200°C, or 180°C fan. Cut the baguette into 1.5cm slices, brush lightly with olive oil and bake for 8–10 minutes until golden at the edges. Rub each warm slice with a cut garlic clove.
2. Make the peach topping
Stone and dice the peaches, then halve the tomatoes and finely slice most of the basil. Combine with one tablespoon of olive oil, the balsamic vinegar, honey and chilli. Season and leave for 10 minutes so the flavours come together.
3. Whip the ricotta
Stir the ricotta with one tablespoon of olive oil, a pinch of salt and plenty of black pepper until smooth and creamy.
4. Assemble
Spread each toasted baguette slice generously with ricotta. Spoon over the peach and tomato mixture, including a little of the dressing from the bowl.
5. Finish and serve
Arrange on a serving board and finish with the remaining basil, a drizzle of olive oil, flaky salt and Parmesan, when using. Serve immediately while the bread is still crisp.
