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
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.