Peach Puree and Ricotta Bruschetta

Preparation info
  • Makes


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

My mother always kept crostini in a basket on the refrigerator, and this is the combination I most remember and adored during the summer months. It continues to hold a special place in my heart—for breakfast or with a glass of wine after a long day at work.


  • 8 large ripe peaches
  • ¼ cup freshly squeezed orange juice, from about ½ small orange


  1. Peel and pit the peaches over a small, heavy pot so the juices drip into the pot. Slice the peaches and add them to the pot. Add the orange juice. Cover the pot and cook over low heat for about 15-20 minutes, stirring occasionally, until the peaches are tender to soft.
  2. Using a potato masher, mash the peaches into a slightly chunky consistency. Stir in the almon