Peach Bruschetta with Hot Honey #SundayFunday

You definitely want to make this delicious, beautiful appetizer while fresh peaches and tomatoes are still available.  Simple to make, and it's a good thing because they go so quickly, you will need to make another batch.  

Ricotta Cheese base, piled high with fresh Peaches and Tomatoes, then drizzled with Hot Honey.  OH MY YUM!!

Camilla of Culinary Cam invited us to share recipes using Hot Honey today.  Let's take a look at what was brought to the table.......

• Baked Brie With Honey by Mayuri's Jikoni
• Honey Almond Milk Iced Latte by Amy's Cooking Adventures
• Oaty Honey Cookies by Food Lust People Love
• Peach Bruschetta with Hot Honey by A Day in the Life on the Farm
• Smashed Figs with Sesame and Honey by Culinary Cam
• Winter Bahar by Sneha's Recipe

This beautiful appetizer is quick and easy to assemble and will impress your family and friends.  Slice and toast a baguette.  While the bread is toasting, toss together the salad ingredients.  Spread the ricotta onto the toast, top with the salad, and drizzle with the hot honey.  So good...... 

Hot Honey is also delicious on Glazed Salmon, in Madeleines, and made into a Hot Caramel Sauce to serve over ice cream. 

Enjoy this scrumptious, gorgeous dish today while fresh peaches and tomatoes are still available and at their very best.  Eat a Rainbow!!!

Appetizers, Peaches, Bruschetta, Tomatoes, Hot Honey

Appetizers

American

Yield: 8 servings

Author: Wendy Klik

Peach Bruschetta with Hot Honey Drizzle

You definitely want to make this delicious, beautiful appetizer while fresh peaches and tomatoes are still available. Simple to make, and it's a good thing because they go so quickly, you will need to make another batch.

Prep time: 20 MinCook time: 15 HourTotal time: 15 H & 20 M

Ingredients

• 1 baguette, cut into 3/4" thick slices
• 3 peaches, washed, pitted, and diced
• 2 tomatoes, washed, seeded, and diced
• handful of basil leaves, chopped
• 1 T. olive oil
• salt and pepper, to taste
• 1 c. ricotta cheese
• zest of 1 lemon
• hot honey, for drizzling

Instructions

1. Place the bread on a cookie sheet and place into a preheated 350* oven for 7 minutes. Flip the bread over and bake for another 7 minutes, until toasted on both sides. Remove to a platter to cool.
2. While bread is toasting, combine the peaches, tomatoes, basil, and olive oil in a large bowl. Season with salt and set aside.
3. Stir together the ricotta and lemon zest. Season to taste with salt and pepper.
4. Spread the ricotta onto each slice of bread. Top with the salad and drizzle with hot honey.

Notes

Adapted from a recipe found in Delish.

Nutrition Facts

Calories

183

Fat (grams)

7 g

Sat. Fat (grams)

3 g

Carbs (grams)

24 g

Fiber (grams)

2 g

Net carbs

22 g

Sugar (grams)

8 g

Protein (grams)

7 g

Sodium (milligrams)

252 mg

Cholesterol (grams)

16 mg

Similar Recipes

White Bean and Tuna Bruschetta

Crostini with Smoked Salmon Mousse

Salmon Tartare on Crostini

https://adayinthelifeonthefarm.blogspot.com/2025/09/peach-bruschetta-with-hot-honey.html

Property of A Day in the Life on the Farm