A still life with peaches, found at Herculaneum.
Recipe: Peach Bruschetta with Red Onion, Ricotta, and Basil
The peaches are great this year, so sweet that my mind is trying to turn them savory. I’ve been adding them to salads, arranging them with prosciutto in place of cantaloupe, making peach soup with hot chilies. A pinch of salt does wonders for peaches. Here I’ve chosen red onion, a few drops of champagne vinegar, basil, olive oil, and black pepper to highlight their savory potential, mellowing it all out with a bed of gentle ricotta. Try these as an antipasto offering served with a glass of pink prosecco. The color combination is extraordinary. Such beauty summer sun and rain can produce.
Peach Bruschetta with Red Onion, Ricotta, and Basil
(Serves 4 as an antipasto)
3 ripe summer peaches, peeled and sliced into thin wedges
1 not-too-thin slice red onion, cut into little cubes
Extra-virgin olive oil
About ½ teaspoon Champagne vinegar
Salt
Freshly ground black pepper
I baguette, cut on an angle into slices about ½ inch thick
1 cup whole milk ricotta
A dozen basil leaves, cut into chiffonade
Place the peaches in a bowl. Add the red onion. Drizzle about a tablespoon or so of olive oil over the peaches (enough to just coat them well). Add the vinegar, and season with a pinch of salt and black pepper. Toss gently.
Toast the baguette slices on both sides. Top each one with a slathering of ricotta. Spoon on a few peach slices, drizzling some of the peach liquid over the top. Garnish with the basil. Serve right away.
Erica De Mane 
One word Erica….YUM!
Just made these and they were fantastic. These may be my favorite new summer appetizer.
Jacey,
So glad you liked them. Nice right? So savory. This summer I’m into using fruit in non desserty ways. I’ll be putting up more stuff.
And slightly off topic, but my Japanese bobtail Fumio lost his ability to fetch, but just got it back. It’s amazing. And it came back in a superb way. He is dog and he is beautiful.
Ciao
Any chance you’ll post the peach soup with chiles? As you may remember, I’m not a dessert girl, but I love salt and spice. And congrats to Fumio!
[…] voor diegene die het gerecht wil maken, waar het allemaal mee begon? Leuk om dan op te eten op je eigen ricotta-perzik […]
Hello Erica,
What a dishy dish this is… Yummie. I like/love the way you cook!
And the colors of this dish make me so happy, that a create something completely different with the photo. I used it for a “mazaïc” as a base for wallpaper or a carpet. I just used my fantasie. And a digital scissor.
For your ricotta-peach bruchetta, I put a link on my blog. So you are going to be (more) famous in the Netherlands!
Translation of that tekst (see link above): […] for those who want to create the dish where it all started? Nice to eat this on your own ricotta-peaches carpet […].
Bye!
Prakkie (from the Netherlands!)
http://prakkie.wordpress.com
Prakkie, What an excellent idea.
Hey Erica!
I’m glad you think so. Thank you!
Arrivederci!
Prakkie
http://prakkie.wordpress.com
Good postt
Thanks, Dakota.