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Brûléed Roasted Peach and Herbed Ricotta Bruschetta


Ricotta Spread

2 oz. pecorino

6 oz. ricotta

.5 oz mint leaves, chopped

zest of 2 lemons

1 oz. olive oil

pinch of salt


1 ripe peach

sourdough bread, sliced

1 tablespoon butter

1 tablespoon sugar in the raw or palm sugar

parsley, for garnish


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
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