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Fresh peach and ricotta bruschetta

7
Points®
Total Time
8 min
Prep
8 min
Cook
0 min
Serves
4
Difficulty
Difficult
These sweet bites are great barrier crossers, equally at home as an appetite builder at the beginning of a meal as a dessert. We love them served on a plain, country-style bread with white or sparkling wine as a party appetizer. Plus, they are ready in a snap. Feel free to use other fresh ripe fruit instead of the peaches; nectarines, plums, cherries, and/or apricots would all be terrific. You could also swap out a light sourdough, whole-grain bread or an earthy, rustic cranberry-nut bread.

Ingredients

Part skim ricotta cheese

½ cup(s)

Sugar

1½ tsp

Ground cinnamon

⅛ tsp

Unsalted butter

1 Tbsp, softened

Sourdough bread

4 slice(s), large, (1⁄2-inch-thick) or country-style bread, toasted

Peach

2 small, ripe, peeled and cut into 3⁄8-inch-thick wedges

Instructions

  1. 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.
  2. 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.

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