Nectarine Pistachio Ricotta Bruschetta
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This ricotta bruschetta is the perfect appetizer to wow the people. It’s made with baked baguette slices and topped with a rich herbed ricotta. Why stop there? Add in some fresh tomatoes, deliciously sweet nectarines, balsamic glaze and chopped pistachios. Now we’re talking 🤤.
This one is so full of fresh and rich flavors and it’s ridiculously easy to make. It’s great in the summer when all these ingredients are at the peak of freshness but there are endless variations, so use what’s in season.
Serve this with watermelon mint fruit salad and a quinoa kale and apple salad for a healthy and delicious summer brunch.
Why you’ll love this recipe
- A next level twist on classic tomato bruschetta.
- So many varitations to create with in season fruit!
Ingredients and Substitutions:
These are the main ingredients and substitutions for this ricotta bruschetta recipe. See the recipe card below for the full list of ingredients and instructions.
- Baguette: I like a baguette loaf for my bruschetta but you can use any sliced bread. French bread is a little larger than a baguette but will toast nicely.
- Extra Virgin Olive Oil
- Ricotta Cheese: I used whole milk ricotta for the creamiest texture.
- Fresh Basil
- Nectarine: strawberries, figs or peaches work wonderfully here.
- Fresh Tomatoes: use any type of ripe tomatoes. I used cherry tomatoes but grape tomatoes work well too. When in season, I like heirloom tomatoes sliced in half inch slices.
- Balsamic Glaze: If you don’t have balsamic glaze, you can make your own by simmering balsamic vinegar in a saucepan over medium heat until reduced and syrupy.
- Chopped Pistachios: pine nuts or toasted walnuts are a great alternative.
- Aleppo Pepper Flakes: or a pinch of red pepper flakes, for some heat.
Variations
- For a sweeter crostini, add a drizzle of honey along with the balsamic glaze.
- Add prosciutto or pancetta for a salty element.
- Add a sprinkle of parmesan cheese the last minute or two.
- Add your favorite fresh herbs to the ricotta mixture.
Dietary Modifications
- For gluten-free, use a gluten-free cracker in place of the baguette.
How to make this nectarine ricotta bruschetta (a visual step-by-step guide)
Step 1: preheat and bake
Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Place baguette slices on the baking sheet. Add the olive oil, salt, pepper, and garlic powder to a small bowl (image 1) and whisk to combine (image 2). Brush a drizzle of olive oil mixture evenly over the baguette slices (image 3). Bake for 5-7 minutes, or until golden brown and crispy. Remove from oven and let cool slightly (image 4).
Step 2: make ricotta mixture and assemble
Season the ricotta with salt, black pepper and fresh basil in a medium bowl (image 5). Give it a good stir, then spoon it on to each slice of toasted bread, evenly between all slices (image 6). Arrange a few pieces of nectarine and cherry tomatoes on top of the ricotta (image 7). Drizzle balsamic glaze over the assembled crostini. Sprinkle with fresh basil, crushed pistachios, and red pepper flakes (image 8).
Expert Tip!
For a simpler version, skip the baking and use pre-made crostini or crackers.
Recipe FAQs
If saving, I recommend storing the seasoned ricotta separately and assembling only when ready to make. This ensures the bread doesn’t get soggy.
Yes, this is crazy good with figs, strawberries and peaches.
Check out our other favorite appetizers!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Ricotta Bruschetta
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Ingredients
- 1 large baguette, sliced on the bias into 1/2-inch thick rounds
- 1/4 cup olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 4 oz. ricotta cheese, drained
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup fresh basil leaves, roughy chopped
- 1 ripe nectarine, pitted and diced
- 1 cup cherry tomatoes, halved or quartered
- 1 Tbsp. balsamic glaze
- fresh basil leaves, roughly chopped
- 2 Tbsp. chopped pistachios
- red pepper flakes
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Arrange the baguette slices on the baking sheet.
- Whisk together olive oil, salt, pepper, and garlic powder for the seasoned olive oil in a small bowl. Brush or drizzle the olive oil mixture evenly over the baguette slices. Bake for 5-7 minutes, or until golden brown and crispy. Remove from oven and let cool slightly.
- Season the ricotta with salt, pepper and fresh basil in a small bowl. Give it a good stir, then spoon it on to each baguette slice divided evenly between all slices.
- Arrange a few pieces of nectarine and cherry tomatoes on top of the ricotta. Drizzle balsamic glaze over the assembled crostini. Sprinkle with fresh basil, crushed pistachios, and red pepper flakes.
Notes
- If you don’t have balsamic glaze, you can make your own by simmering balsamic vinegar in a saucepan over medium heat until reduced and syrupy.
- Nutritional information is an estimate and will vary with substitutions.
