Turkey Bruschettas with Whipped Ricotta & Hot Honey
Buttery, golden-fried bread piled with cloud-like whipped ricotta, citrus-herb turkey, sweet ripe peaches, and crispy sage — finished with a generous drizzle of hot honey. An appetizer that tastes like a restaurant amuse-bouche. Makes 8 bruschettas (2 per person).
Preparation Instructions
Whip the ricotta
Blend 1 cups whole milk ricotta, 2 tablespoons extra-virgin olive oil, 0.5 teaspoons kosher salt, and 0.3 teaspoons freshly cracked black pepper in a mini blender or food processor until silky and smooth, about 60 seconds
Fry the crispy sage
Melt 1 tablespoon of unsalted butter in a skillet over medium heat.
Fry 16 fresh sage leaves for 30 seconds until crisp and translucent. Transfer to a paper towel; reserve the sage-scented butter in the pan.
Fry the bread
Add 3 tablespoons of unsalted butter to the same skillet.
Fry the bread slices over medium heat for 2–5 minutes per side until golden and crisp.
Crisp the bread in a knob of butter over medium heat instead of dropping it in the toaster. The bread soaks up nutty browned butter and develops a crisp golden shell that won't go soggy under the ricotta.
Heat the turkey
Heat a pound of Cuisine Solutions Sliced Roasted Turkey Breast with Citrus Herbs according to package instructions and keep warm.
Build the bruschettas
Spread a generous spoonful of whipped ricotta on each piece of fried bread.
Top with a turkey slice, a few peach slices, and 2 crispy sage leaves.
Drizzle with 3 tablespoons hot honey and serve immediately.