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The summer appetizer you didn't know you needed!
This tomato and nectarine bruschetta is a simple way to make the most of peak season produce while it’s at its best. Sweet nectarines and ripe tomatoes bring a nice balance of acidity and fruitiness, creamy ricotta adds a cool, smooth base, and a little lemon zest along with fresh basil rounds everything out.
It comes together quickly with just a handful of ingredients, no cooking required, which makes it an easy addition to a summer spread. Whether you’re hosting friends or just want something fresh for lunch, this one’s worth adding to the rotation.
Tomato and Nectarine Bruschetta
Servings 8
Ingredients
- 1 large baguette, cut into ½” slices
- 3 large nectarines, pitted and chopped
- 1 cup chopped cherry tomatoes
- 2 tbsp fresh basil, chopped
- 1 tbsp extra-virgin olive oil
- Kosher salt to season
- 1 cup ricotta
- 1 tsp finely grated lemon zest
Optional Topping
- Honey to drizzle over assembled bruschetta
Instructions
- Preheat oven to 375° F. On a baking sheet, arrange baguette slices in an even layer. Bake for 5 minutes, flip, and bake 5 more minutes, until crispy.
- In a large bowl, combine the chopped nectarines, tomatoes, and basil.
- Drizzle olive oil over the mixture and season with Kosher salt.
- In a medium bowl, mix ricotta and lemon zest.
- To assemble, spread a thin layer of ricotta over each slice of toasted bread, then top with the peach mixture.
- Optional topping: drizzle with honey.
Enjoy!
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All photos by Lorianne DeVita
