Something about eating whipped ricotta toast with peach bruschetta makes you feel like you’re treating yourself right.
It could be the peaches, just swiped from the farmers market and ultra juicy. Their short window of freshness all the more reason to eat 3 in a row.
The whipped ricotta. Which is another way of saying ricotta blitzed with goat cheese, aerating it and give it a tangy edge.
Or perhaps it’s the extra thick cut of sourdough you’ve allowed yourself, seared in a smoking pan for a gratuitous golden crust.
I don’t know, but I promise this toast will pleasantly surprise you with how well the flavours join forces, becoming one mouthful of summery bliss.
You won’t even mind if a slippery peach falls onto the floor mid-bite (for those of us who don’t use plates), or a smear of herbed ricotta sneaks onto your chin.
So off you go! August-it-up! Drink the lemonade. Get a bit too much time in the sun. Smell the grass. Eat the grilled things.
- 2 slices sourdough bread, cut 3/4-inch thick
- 1 large clove garlic
- 1/2 cup ricotta cheese
- 1/4 cup goat cheese
- 3 medium sized peaches, thinly sliced
- 1 cup cherry tomatoes, halved
- 4-6 sprigs of thyme
- 1 tsp white white vinegar
- 1 tbsp balsamic glaze or balsamic vinegar
- 1.5 tbsp oil, divided
- salt and pepper
- flakey sea salt (for serving)
- In a food processor, add goat cheese, ricotta and 2 twigs of the thyme leaves. Season with salt and pepper. Blitz for 15-20 sec, until everything is combined, light and fluffy.*
- Preheat 1 tbsp of oil in a cast iron skillet, or any large pan, over high heat until pretty much smoking. Sear bread (in batches if needed) for 2-3 min per side, until blackened in spots and crisp. When cool enough to handle, scrape garlic clove over both sides of each slice.
- In a medium bowl, add peaches, tomatoes, white wine vinegar and 1 tsp of oil. Season with salt and pepper and toss to coat.
- When ready to serve, spread whipped ricotta in a thick layer on the toast. Top with the peaches, fanned out, and wedge a few tomatoes into the cheese. Sprinkle with a few thyme leaves and flaky salt. Drizzle with balsamic glaze.**
*If you don't have a food processor, simply mash up with a fork until fluffy and combined. **It's best to serve these right away, but I've found they retain their crispness for at least 20-30 minutes after preparing. The cheese is a good barrier to the peach juices from seeping into the bread.
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