Peach & blueberry bruschetta with ricotta
The moment I discovered this recipe, I knew it was going to change my potluck game forever. Oh, and also breakfast. Leftovers make the perfect breakfast.
Change out the fruit for whatever you prefer, but I like peaches and blueberries for this time of year.
Peach & blueberry bruschetta with ricotta:
Adapted from Bon Appetit
Makes about 24 pieces
3 peaches, pitted and thinly sliced
1 cup blueberries
2 tablespoons sugar, divided
Sea salt
1/2 teaspoon pure vanilla extract
1 cup whole-milk ricotta
1 baguette, sliced 1/2-inch thick, toasted
Olive oil for drizzling
Basil, optional
1. Combine peaches, blueberries, 1 tablespoon of sugar, a pinch of salt, and vanilla extract in a medium bowl. Let the fruit mixture sit for at least 15 minutes.
2. Meanwhile, whisk ricotta and remaining 1 tablespoon sugar in another medium bowl until smooth.
3. Spread toasted baguette slices with ricotta mixture, then top with fruit. Drizzle with olive oil, sprinkle with salt, and top with basil, if desired.
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