Grilled peaches and ricotta bruschetta [Recipe]


grilled peaches

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If you haven't grilled peaches yet this summer, then there's no time like the present. Here's a mouthwatering recipe to get you started. For more yummy recipes, giveaways and Mindy's food philosophy, visit Meals on Heels Blog and don't worry, eat happy!

Prep time: 5 minutes, cook time: 5 minutes



  • 3 firm peaches, pits removed, halved
  • ½ cup fresh ricotta cheese (goat cheese works well, too)
  • 1 lemon, juiced
  • 1 teaspoon fresh cilantro or basil, chopped
  • ¼ cup whole pistachios, lightly toasted
  • 1 tablespoon Extra Virgin olive oil
  • 1 baguette, cut into thin toasts
  • Salt and fresh ground pepper to taste



  1. Prepare the grill or oven-top grill pan.
  2. Cut peaches in half and gently rub with olive oil to coat. Season with salt and pepper and grill 2-3 minutes each side. Remove and set aside.
  3. In a pan over medium heat, sauté pistachio nuts for 4 to 6 minutes, just until slightly caramelized. Remove and allow nuts to cool before chopping.
  4. Brush baguette slices with olive oil and fresh lemon juice. Grill baguette toasts approximately 1 minute on each side.
  5. Remove skin of grilled peaches. Chop peaches into a chunky consistency.
  6. Season with salt, pepper and a little more fresh lemon juice. Add fresh chopped cilantro or basil.
  7. Spread ricotta on pieces of toast. Spoon peach mixture on top then sprinkle with chopped pistachios. Garnish with fresh cilantro or basil leaves.


Serves 4