![a recipe photo of the Peach Bruschetta](https://cdn.statically.io/img/www.eatingwell.com/thmb/TDOnBWeaKTQLnL17u5fl3UMypWU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-Peach-Bruschetta-step--100-02-c79263763ae449bf954e39849dbfcf44.jpg)
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
![the ingredients to make the Peach Bruschetta](https://www.eatingwell.com/thmb/s-zOXgZHTbGlANiW_PxEOv4oEy4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-Peach-Bruschetta-step-1-078-3b0114ffc0f0467480453bc98d4166f5.jpg)
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Ingredients
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4 ounces whole-wheat baguette, sliced on an angle into 12 (1/4-inch-thick) slices
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3/4 cup whole-milk ricotta cheese
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1 tablespoon finely chopped mixed fresh tender herbs (such as mint and/or basil), plus more for garnish
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2 teaspoons extra-virgin olive oil
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1 teaspoon hot honey
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1/8 teaspoon salt
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1 small peach, chopped (about 1 1/4 cups)
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1 tablespoon balsamic glaze
Directions
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Preheat oven to 400°F. Arrange baguette slices in a single layer on a baking sheet. Bake until lightly toasted, about 8 minutes.
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Meanwhile, whisk ricotta, herbs, oil, hot honey and salt together until light and creamy. Spread about 2 teaspoons ricotta mixture onto each toasted baguette slice. Top with peaches.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
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Transfer the bruschetta slices to a platter; drizzle with balsamic glaze. Garnish with more herbs, if desired.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Nutrition Information
Serving Size: 3 slices
Calories 233, Fat 9g, Saturated Fat 4g, Cholesterol 24mg, Carbohydrates 31g, Total Sugars 8g, Added Sugars 3g, Protein 9g, Fiber 2g, Sodium 329mg, Potassium 143mg
Frequently Asked Questions
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Swapping the typical white-flour baguette for a whole-wheat one will increase the fiber content of your bruschetta. The ricotta cheese provides calcium and is considered a lower-sodium cheese. Peaches are a great source of vitamins C and A and also provide fiber and antioxidants. Besides being delicious, this is a nutrient-packed recipe.
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As long as you eat dairy, this is a vegetarian-friendly recipe.
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As an appetizer, this would go well with a charcuterie board and our Rosemary & Garlic Breadsticks. If you want to serve it as a starter for a light lunch, we’d recommend a salad or gazpacho. For dinner, we’d serve it with pasta, grilled chicken or seafood.
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Some popular ways to enjoy versatile hot honey: Drizzle over pizza, popcorn, eggs, breakfast sandwiches, quesadillas, corn on the cob, salads and cornbread. It’s perfect for our Hot Honey Parmesan Carrots. Add it to a peanut butter sandwich, grilled cheese or burgers. Use it as a glaze for grilled meats and seafood. You can even add it to margaritas and other cocktails, as well as drizzling it over ice cream.
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We suggest two ways: You can set a bowl of peaches (stem-side down) on the countertop (not in direct sunlight), and they should be ripe in about two days. One of the best ways to speed up the process is to pair the peaches with a companion fruit that emits ethylene gas, like an apple. Add the peaches and an apple to a brown paper bag, and your peaches will quickly ripen.
Additional reporting by Carrie Myers, M.S. and Linda Frahm
EatingWell.com, June 2024