Fresh peach and ricotta bruschetta
Part-skim ricotta cheese
1 Tbsp, softened
4 slice(s), large, (1⁄2-inch-thick) or country-style bread, toasted
2 small, ripe, peeled and cut into 3⁄8-inch-thick wedges
- Put the ricotta in a food processor and process until perfectly smooth, 1 – 2 minutes. Combine the sugar and cinnamon in a small bowl; set aside.
- To assemble the bruschetta, spread the butter on one side of each slice of the bread. Sprinkle evenly with the cinnamon sugar and top with the peaches. Dollop one-fourth of the ricotta on top of each bruschetta and serve at once. Yields 1 bruschetta per serving.