The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Brûléed Roasted Peach and Herbed Ricotta Bruschetta

Advertisement

Ingredients

Ricotta Spread

2 oz. pecorino

6 oz. ricotta

.5 oz mint leaves, chopped

zest of 2 lemons

1 oz. olive oil

pinch of salt

Bruschetta

1 ripe peach

sourdough bread, sliced

1 tablespoon butter

1 tablespoon sugar in the raw or palm sugar

parsley, for garnish

Directions

For this recipe you will need a crème brûlée torch.

For ricotta spread:

  1. Combine and mix all ingredients in a mixing bowl and set aside.

For bruschetta:

  1. Brush sourdough bread with olive oil and cook on grill or griddle until crispy.
  2. Heat butter in skillet over medium heat. Once butter begins to brown, slice peach in half, remove the pit and then sear open side down in hot brown butter for one minute. Do not turn.
  3. Remove peach from pan and cut into 1/4 inch halves.
  4. Spread ricotta mix over sourdough and place peaches over the cheese.  Sprinkle generously with sugar and brulee with a Crème brûlée torch.
  5. Serve garnished with a little parsley
Print Recipe