Peach Puree and Ricotta Bruschetta

Name: Peach Puree and Ricotta Bruschetta
Yield: Makes 16 bruschetta
Ingredients: ¼ cup freshly squeezed orange juice, from about ½ small orange; ½ teaspoon pure almond extract; 8 large ripe peaches; 2 tablespoons pure maple syrup, local if available; ½ loaf whole wheat Italian or French bread; 1 16-ounce container ricotta cheese, locally produced if possible

Preparation info

Makes
16
bruschetta

Difficulty
Medium

Appears in

Welcome to Claire's

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.

Ingredients

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

Starter
Christmas
Breakfast
Vegetarian

Method

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.
Using a potato masher, mash the peaches into a slightly chunky consistency. Stir in the almon