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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.

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