This peach bruschetta with cashew ricotta is the perfect appetizer for any party. It has a creamy cashew ricotta base, juicy peaches with fresh basil, then topped with chopped pistachios, and a drizzle of balsamic glaze. It is such a tasty combo and just screams summer.

I love peach season and this peach bruschetta is so delicious. It has a good balance of sweet and savory and is super easy to make. You can bring it to your next summer bbq or serve it as a light dinner. The chopped pistachios on top add the perfect nutty flavor and texture. I just love all the colors and flavors of this peach bruschetta. It’s super fresh and the ultimate summer appetizer.

The cashew ricotta is also easy to make and so good. You can make it more savory by adding garlic and onion powder, but I opted to leave those out for this peach bruschetta. Feel free to do what makes your taste buds happy. I usually add the garlic and onion powder when I make bruschetta with tomatoes, but I like the more neutral flavors for the peaches. Anyways, it’s so good and you can use it in sandwiches or as a dip too!

If you make this peach bruschetta with cashew ricotta, tag me @nutsaboutgreens on Instagram so I can see your creations!

Ingredients

cashew ricotta

1 cup raw cashews, soaked in water overnight or in boiling water for 30 minutes
1 tbsp apple cider vinegar
1/4 tsp sea salt
1 tbsp nutritional yeast
3-4 tbsp water
1/4 tsp garlic or onion powder (optional, to make it more savory)

bruschetta

2 peaches, diced small
1/4 cup fresh basil, chopped
1 baguette, cut into 1/4 inch thick slices
3-4 tbsp olive oil, divided
2-3 tbsp finely chopped pistachios
balsamic glaze (I bought mine from Trader Joe’s)

Instructions

Soak cashews in water overnight or in boiling water for 20-30 minutes.
Make the cashew ricotta and add the drained cashews, apple cider vinegar, salt, nutritional yeast, water, and optional spices(I did not add the optional spices to this batch because I didn’t want it super savory with the peaches, but it’s up to you) to a food processor. Blend until creamy and smooth, stop and scrape down the sides occasionally.
Brush sliced baguette with 2-3 Tbsp of olive oil on each side. Bake at 375 degrees F for 7-8 minutes until lightly golden.
In a medium bowl, add the peaches, chopped basil, and 1 Tbsp of olive oil. Mix until combined.
Assemble the peach bruschetta by spreading a spoonful of the cashew ricotta on each slice of toasted bread. Spoon the peach mixture on top. Sprinkle some chopped pistachios on top of the peaches. Drizzle balsamic glaze over the bruschetta. Serve immediately! Enjoy!
Refrigerate leftover ricotta in an airtight container for up to 5-6 days.

Servings: 6

Author: valeria.chao

Peach Bruschetta with Cashew Ricotta (vegan)