Peach Bruschetta
When it comes to fresh produce, there’s no question that summer is my favorite time of year. From May through September some of the best fruit of the year is available. If you love cherries, plums, apricots and peaches, now is the time to hit your local farmers market. While I love all these stone fruits, my favorite, hands down, are peaches.
If I could eat fresh peaches year round, I would. Unfortunately I can’t. They’re just not available. So, I look forward to peach season from the moment it ends until they show up again eight months later. As a matter of fact, I wait all year for one specific vendor at my farmers market because they have the most amazing peaches. As soon as I see that blue and orange banner from Tenerelli Orchards, I get all giddy and know that for the next three to four months I will be eating and cooking with some of the juiciest peaches out there. I use these peaches in every way I can from savory dishes to desserts to cocktails. But a lot of the time I’ll just grab a peach and eat it straight out of the fruit bowl.
While I do enjoy using peaches in savory dishes, my first choice is always something sweet. I’ve made Cheesecake in them, tarts, and even cookies. But this is the first time I’ve ever made bruschetta. I came up with the idea when I realized I had a bunch of peaches and a small social-distanced party to go to. In the past I’ve made both Strawberry and Cherry Bruschetta and they were big hits. So, I figured why not try a peach version?
My favorite thing about these Bruschetta is that they’re pretty finger food. I don’t know about you, but when I go to a party, I like things that I can pick up and munch while mingling. These Bruschetta are perfect for that. They’re small enough to pick up and pop in your mouth in just a bite or two. No forks or knives necessary. Yes, you’ll probably need a napkin, but that’s it. And since they’re not too sweet, they’re perfect for a mid-day picnic or an evening party.
Notes
Both the peach and cheese mixtures can be made a day ahead. Just cover tightly and refrigerate until ready to serve.
Ingredients
- 2 fresh peaches, pitted and diced
- 1 tablespoon Cointreau
- 1 teaspoon fresh thyme, minced
- 1 cup skim-milk ricotta cheese
- 1 tablespoon honey
- 1 baguette, sliced
- 2 tablespoons olive oil
Instructions
- Preheat the broiler to high.
- Toss the peaches, Cointreau and thyme together in a medium bowl and set aside.
- In another bowl, whisk together the ricotta and honey.
- Slice the baguette into 1/2-inch thick slices and place on a baking sheet. Brush with olive oil and broil until lightly toasted, about one minute.
- Spread the ricotta mixture on each slice of bread, top with the peach mixture and serve.
