Georgia Peach and Ricotta Bruschetta
- One ripe Georgia peach, cut into 1/2-inch cubes
- Olive oil
- 1/4 cup loose torn basil leaves
- 1 cup ricotta 2 tsp lemon juice (or more to taste)
- Small baguette slices (or bite-sized pieces of your other favorite bread), toasted
- Salt and pepper
Heat 1 Tbsp olive oil in a saucepan and lightly sauté the peach cubes. Remove from heat but keep warm. Mix together the lemon juice, ricotta and a pinch of salt. Spoon and spread a big dollop onto each toast. Top with basil leaves and peaches. Finish with freshly ground black pepper.
Recipe property of PDX Foodlove.