Labor Day Peach Bruschetta
A perfect seasonal appetizer featuring fresh peaches, creamy ricotta, and a drizzle of hot honey. Ideal for your Labor Day brunch or summer celebration.
Equipment
- Baking Sheet
Ingredients
- 1 large baguette, cut into ¾‑inch slices
- 3 large peaches, chopped
- 1 cup cherry tomatoes, quartered
- 2 tbsp fresh basil, chopped
- 1 tbsp extra‑virgin olive oil
- Kosher salt, to taste
- 1 cup ricotta cheese
- 1 tsp lemon zest, finely grated
- Hot honey for drizzling
Instructions
- Preheat oven to 350°F. Arrange baguette slices in a single layer on a baking sheet. Bake until lightly golden, flipping halfway, about 15 minutes.
- While bread toasts, combine chopped peaches, tomatoes, basil, and olive oil in a large bowl. Season with a pinch of salt and stir gently.
- In a small bowl, mix ricotta with lemon zest; season with a little salt and black pepper.
- Spread a thin layer of the ricotta mixture onto each toasted baguette slice. Top with the peach‑tomato mixture. Finish with a drizzle of hot honey.
Notes
Nutrition per serving: Calories: 293 | Total Carbs: 32g | Net Carbs: 30g | Fats: 12g | Protein: 11g
#LaborDayBrunch #PeachBruschetta #EasyHealthyEats #SummerCelebration
