Hot honey adds a delightful spice to this peach bruschetta. Basil pays homage to bruschetta's traditional flavor, while mint adds a refreshing and unexpected touch.
Feel free to use either (or both), or try other delicate herbs such as tarragon or chives. Ripe, firm peaches are ideal for this recipe since they are easier to cut.
4 ounces whole wheat baguette, sliced at an angle into 12 (1/4-inch-thick) slices.
3/4 cup whole-milk ricotta cheese 1 tablespoon finely chopped mixed fresh tender herbs (such as mint and/or basil), plus more for garnish
2 teaspoons extra-virgin olive oil 1 teaspoon hot honey 1/8 teaspoon salt
1 small peach, chopped (about 1 1/4 cups) 1 tablespoon balsamic glaze
Preheat oven to 400°F. Arrange baguette slices in a single layer on a baking sheet. Bake until lightly toasted, about 8 minutes. 3.
Meanwhile, whisk ricotta, herbs, oil, hot honey and salt together until light and creamy. Spread about 2 teaspoons ricotta mixture onto each toasted baguette slice.
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