Peach Puree and Ricotta Bruschetta

Preparation info

  • Difficulty


  • Makes



Appears in

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

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.


  • 8 large ripe peaches
  • ¼ cup freshly squeezed orange juice, from about ½ small orange
  • ½ teaspoon pure almond extract
  • ½ loaf whole wheat Italian or French bread
  • 1 16-ounce container ricotta cheese, locally produced if possible
  • 2 tablespoons pure maple syrup, local if available


  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 almond extract. Taste for sweetness. If the peaches are not sweet enough for your taste, stir in a teaspoon or two of sugar or agave until they’re sweet enough for your preference. Set the puree aside to cool to room temperature.
  3. Meanwhile, place the cooking rack on the highest shelf in your oven. Preheat the broiler to high. Slice the bread into ¼-inch slices. Arrange in a single layer on a cookie sheet. Toast under the broiler for about 1 minute until golden brown. Remove from the oven and, using tongs, carefully turn over each slice of bread, or crostini. Return to the broiler and toast the bread for about 1 minute more, until golden brown. Remove from the broiler and cool to room temperature.
  4. While the puree and crostini are cooling, measure the ricotta cheese into a small bowl. Add the maple syrup. Using a spoon, beat until combined.
  5. To assemble the bruschetta, place the crostini on a plate. Spoon about 2 tablespoons of sweetened ricotta onto each toast, using the back of the spoon to spread it. Spoon about 2-3 tablespoons of peach puree on top. Enjoy it.