Forget Tomatoes This Peach Bruschetta Is a Must-Have App for Summer

Ingredients

• 4 ounces whole-wheat baguette, sliced on an angle into 12 (1/4-inch-thick) slices
• 3/4 cup whole-milk ricotta cheese
• 1 tablespoon finely chopped mixed fresh tender herbs (such as mint and/or basil), plus more for garnish
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon hot honey
• 1/8 teaspoon salt
• 1 small peach, chopped (about 1 1/4 cups)
• 1 tablespoon balsamic glaze

Directions

1. Preheat oven to 400°F. Arrange baguette slices in a single layer on a baking sheet. Bake until lightly toasted, about 8 minutes.
2. Meanwhile, whisk ricotta, herbs, oil, hot honey and salt together until light and creamy. Spread about 2 teaspoons ricotta mixture onto each toasted baguette slice. Top with peaches.
3. Transfer the bruschetta slices to a platter; drizzle with balsamic glaze. Garnish with more herbs, if desired.