Bruschette Estiva Recipe

Preheat and slice

Preheat the oven to 425°F (220°C). Slice the pizza bread or ciabatta into 12 slices about 1/2-inch thick. Arrange slices on a baking sheet in a single layer.

Brush each slice lightly on both sides with 3 tablespoons extra-virgin olive oil and sprinkle the cut sides with 1/2 teaspoon sea salt.

Toast in the preheated oven for 6–9 minutes, flipping once halfway, until edges are golden and crisp but centers still have slight chew. Remove and allow to cool slightly.

While bread toasts, make the seasoned ricotta. In a bowl combine 1 cup whole-milk ricotta, 1/4 cup grated Parmesan, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 2 tablespoons finely chopped fresh basil, 1 teaspoon honey, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper.

Whisk or stir vigorously until smooth and creamy. Taste and adjust seasoning—add a little more salt, honey or lemon if desired. Cover and refrigerate until ready to assemble (can be made up to 4 hours ahead).

Prepare the fruit: peel (if desired) and thinly slice 2 peaches, aiming for even 1/4-inch slices. Place the peach slices and 1 cup blueberries in a medium mixing bowl.

In a small bowl whisk together 1 tablespoon aged balsamic vinegar, 1 teaspoon extra-virgin olive oil, 1 teaspoon honey or maple syrup and 1 teaspoon fresh lemon juice until combined.

Pour the dressing over the fruit. Add 2 tablespoons finely chopped basil, 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper. Gently toss to combine and let marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). The fruit should release a little juice but remain intact.

Spread about 1.5 tablespoons of the seasoned ricotta onto each toasted bread slice, leaving a small border. If ricotta is very stiff, stir to loosen or let sit at room temperature for 10 minutes.

Top each ricotta-coated toast with 2–3 peach slices and a generous spoonful (about 1 tablespoon) of blueberries and marinade. Arrange fruit attractively so colors show.

If using, tuck a small amount of baby arugula or a microgreen atop each bruschetta for peppery contrast.

Finish with a light drizzle of 1 teaspoon extra-virgin olive oil across the assembled toasts and a tiny drizzle (about 1/2 teaspoon) of balsamic reduction on each for visual contrast and sweetness (optional). Garnish with small fresh basil leaves and a pinch of freshly ground black pepper.

Serve immediately so the bread remains crisp. If preparing slightly ahead, keep toasted slices separate from topping and assemble within 20 minutes of serving.