By Deb Shepard
Peach Bruschetta π
Been dreaming about this Summer Peach Bru-cotta! π π
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Save this recipe, and share with someone you would smash this beauty with!βοΈ
Peach Bruschetta π
1 Cup Diced Peaches
1 cup Chopped Heirloom Tomatoes
1/2 Julienne Red Onion
1/4 cup Basil Chiffonade
2 Garlic Cloves, Grated
Zest & Juice 1 Lemon
Splash of Balsamic Vinegar
Flaky Salt & Pepper
1 cup Whole Milk Ricotta
2 tbsp Honey
2 tsp Chili Crisp
Basil & Fresh Mint
Ciabatta Bread
Extra Virgin Olive Oil
Add peaches, tomato, red onion, basil, lemon, balsamic, salt and pepper to a bowl and mix well! π€
Add ricotta, chili crisp, and honey to a food processor and pulverize until smooth and creamy! π€
Spoon whipped ricotta onto a plate, and top with the peach bruschetta! Finish with lots of fresh herbs, and a drizzle of olive oil.π€
Serve with your favorite bread!βοΈ
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Updated at: Mon, 15 Jul 2024 23:34:04 GMT
Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Nutrition per recipe
Calories801.4 kcal (40%)
Total Fat45.6 g (65%)
Carbs81.4 g (31%)
Sugars53.9 g (60%)
Protein24 g (48%)
Sodium308.5 mg (15%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Add peaches, tomato, red onion, basil, lemon, balsamic, salt and pepper to a bowl and mix well! π€
Step 2
Add ricotta, chili crisp, and honey to a food processor and pulverize until smooth and creamy! π€
Step 3
Spoon whipped ricotta onto a plate, and top with the peach bruschetta! Finish with lots of fresh herbs, and a drizzle of olive oil.π€
Step 4
Serve with your favorite bread!βοΈ
Notes
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Makes leftovers
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