Name: Peach Basil Breakfast Bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 4 slices whole wheat seed baguette or other vegan bread (cut diagonally); Olive oil (for drizzle); 2 medium peaches (rinsed and patted dry); 1 tbsp fresh basil (roughly chopped); 2 tbsp red onion (finely chopped); 4 tbsp Kite Hill Vegan Almond Ricotta or other vegan ricotta brand; Alessi Balsamic Reduction (for drizzle); Kosher salt (to taste); Cracked pepper (to taste)

Ingredients

Scale

4 slices whole wheat seed baguette or other vegan bread (cut diagonally)
Olive oil (for drizzle)
2 medium peaches (rinsed and patted dry)
1 tbsp fresh basil (roughly chopped)
2 tbsp red onion (finely chopped)
4 tbsp Kite Hill Vegan Almond Ricotta or other vegan ricotta brand
Alessi Balsamic Reduction (for drizzle)
Kosher salt (to taste)
Cracked pepper (to taste)

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Instructions

Preheat oven to 350 degrees. Place cut baguettes onto a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper then toast in oven for 8-10 minutes or until golden brown.

Using a cutting board, cut flesh from peaches and into small, diced cubes. Add to a small mixing bowl along with basil and onion. Season with salt and pepper and set aside.

Remove baguettes from oven. Spread 1 tbsp (or more) ricotta on each slice of toast. Top with peach basil mixture, drizzle with balsamic reduction, and serve.

Author: Ruthie Martinez
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast