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Peach Bruschetta Recipe

Peach Bruschetta with Whipped Goat Cheese

iamwinfred
This peach bruschetta recipe is exactly the kind of easy, no-cook-required appetizer that puts ripe summer peaches front and center. Toasted baguette slices get slathered in a silky, tangy whipped goat cheese, then piled high with juicy diced peaches, sweet cherry tomatoes, and fresh basil. A drizzle of honey and balsamic glaze ties everything together, and it disappears from the platter faster than almost anything else I serve.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Italian
Servings 12 bruschetta
Calories 140 kcal

Equipment

  • Rimmed baking sheet
  • Pastry brush
  • Electric hand mixer makes whipping the goat cheese quick and easy
  • Mixing bowls
  • Sharp chef's knife
  • Cutting board

Ingredients
  

  • 1 French baguette sliced diagonally into 1/2-inch pieces
  • 3 tablespoons olive oil for brushing
  • 8 ounces goat cheese log softened to room temperature
  • 2 tablespoons cream cheese softened
  • 3 ripe peaches pitted and diced small
  • 1 cup cherry tomatoes quartered
  • 2 tablespoons fresh basil thinly sliced, plus more for garnish
  • 1 tablespoon honey
  • 2 tablespoons balsamic glaze
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions
 

  • Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Arrange baguette slices in a single layer on the prepared baking sheet.
  • Brush both sides of each slice lightly with olive oil using a pastry brush. Bake for 8 to 10 minutes, flipping halfway through, until golden brown and crisp at the edges.
  • Add the softened goat cheese and cream cheese to a mixing bowl. Using an electric hand mixer on medium speed, whip together for 1 to 2 minutes until light, smooth, and fluffy.
  • In a separate mixing bowl, combine the diced peaches, quartered cherry tomatoes, sliced fresh basil, kosher salt, and black pepper. Gently toss everything together with a spoon.
  • Let the mixture sit for 5 minutes so the flavors can meld and the fruit releases a little of its juice.
  • Spread a generous layer of the whipped goat cheese mixture onto each toasted baguette slice. Top each slice with a spoonful of the peach and tomato mixture.
  • Drizzle the honey evenly over all of the assembled bruschetta. Follow with a drizzle of balsamic glaze in a zigzag pattern across the top.
  • Garnish with a few extra torn basil leaves and a final crack of black pepper. Serve immediately while the bread is still crisp.

Notes

  • Use peaches that are ripe but still slightly firm so they hold their shape when diced.
  • Pat the diced peaches dry with a paper towel if they're especially juicy, to avoid soggy bread.
  • Let the goat cheese and cream cheese come fully to room temperature before whipping for the smoothest texture.
  • Toast the bread until it's truly crisp, since it softens quickly once topped.
  • Assemble just before serving to keep everything fresh and crunchy.
  • You can prep the toasted bread, whipped goat cheese, and peach topping separately up to a day ahead. Store in separate containers and assemble right before serving.
  • Swap goat cheese for whipped ricotta or burrata for a milder, creamier base.
  • Add crumbled feta or prosciutto for a saltier, savory twist.
  • Use grilled peaches instead of raw for a smokier, caramelized flavor.
  • Stir in a pinch of red pepper flakes for a little heat.

Nutrition

Serving: 2bruschettaCalories: 140kcalCarbohydrates: 16gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 12mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 6gVitamin A: 8IUVitamin C: 15mgCalcium: 4mgIron: 6mg
Keyword goat cheese appetizer, no cook appetizer, peach bruschetta, summer appetizer
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