– 4 ounces whole-wheat baguette, sliced on an angle into 12 (1/4-inch-thick) slice – 3/4 cup whole-milk ricotta cheese – 1 tablespoon finely chopped mixed herbs (such as mint and/or basil), and plenty of garnish
– 2 teaspoons extra-virgin olive oil – 1 teaspoon hot honey – 1/8 teaspoon salt – 1 small peach, chopped (about 1 1/4 cups) – 1 tablespoon balsamic glaze
Preheat the oven to 400°F. Arrange baguette slices in a single layer on baking sheet. Bake until lightly toasted, about 8 minutes.
Meanwhile, mix together the ricotta, herbs, oil, warm honey and salt until light and creamy.
Spread about 2 tablespoons of the ricotta mixture on each baguette slice. Top with the peaches.
Place the bruschetta slices on a plate; Top with balsamic glaze. Garnish with more vegetables, if desired.