Peach and Goat Cheese Bruschetta combines the sweet flavor of summer peaches with the tanginess of goat cheese into one crispy, delicious appetizer or snack. The flavor is elevated even more with the addition of basil and garlic, as well as optional drizzles of honey or balsamic glaze to really take it over the top!
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When you think of bruschetta, you might think of the classic bruschetta you find in Italian restaurants usually topped with tomatoes, garlic and basil on a little toast.
But, bruschetta by definition is a toasted piece of bread topped with olive oil and garlic and any variety of toppings. Needless to say, you can get pretty creative with bruschetta if you want.
Peach and Goat Cheese Bruschetta is a summertime spin on this appetizer or snack. It’s a sweeter version that’s perfect for backyard barbecues and cookouts or summer gatherings.
Peach season, when the fruit is at it’s peak ripeness and sweetness, is the best time to make this recipe for the absolute best flavor.
Why This Recipe Works
Peach Bruschetta is an easy recipe to make. Simply toast some slices of baguette and top with a simple peach mixture.
It’s sweet and tangy. The sweetness of the peaches pairs so well with the twang in the goat cheese. Added garlic and basil amp up the flavor even more.
The recipe is very adaptable. You can add honey to the peach mixture to sweeten it up more, or drizzle the honey over it. A balsamic glaze drizzle is also a great option, especially if you add some diced tomatoes to the mix. You can also swap out the cheese for whipped feta, ricotta or slices of fresh mozzarella, if preferred.
Step-By-Step Instructions
Ingredients
- 1/2 baguette (cut into 1/4-inch thick slices)
- 1 tablespoon extra virgin olive oil
- 2 peaches (diced): you can use frozen, thawed peaches, if needed.
- 1 clove garlic (minced)
- 1/4 cup fresh basil (minced)
- 4 ounces goat cheese: I recommend using a log of goat cheese because it’s creamy and easy to spread.
- honey (optional, for serving): you could also use hot honey for a little spiciness.
- balsamic glaze (optional, for serving)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Cut the baguette into 1/4-inch slices, dice the peaches, and mince the garlic and basil.
Preheat the broiler on your oven and place the oven rack 3-4 inches from the broiler.
Create!
Place the slices of baguette on a baking sheet and brush with olive oil.
Place under the broiler for 2-3 minutes, or until toasted and crispy. Watch closely to prevent burning.
Chef’s Tip: if your grill is fired up for a summer cookout, you could grill the bread until toasted instead. This will add a smoky element to the bruschetta.
Combine the diced peaches, garlic and basil in a medium bowl and mix well.
Spread the goat cheese onto the baked crostini and top with the peach mixture.
Present!
Drizzle with honey or balsamic glaze, if desired.
Serve immediately.
Tips and Techniques
- The bread can be grilled until toasted instead. This will add a smoky element to the bruschetta.
- Frozen, thawed peaches can be used, if needed. I have found that they aren’t quite as flavorful as fresh peaches.
- Honey can be added to the peach mixture to sweeten it up more, or drizzled over the finished bruschetta.
- A balsamic glaze drizzle is also a great option, especially if you add some diced tomatoes to the mix.
- The goat cheese can be swapped out for whipped feta, ricotta or slices of fresh mozzarella, if preferred.
- Leftovers are best stored separately. The peach mixture will keep for 2-3 days in an airtight container in the refrigerator. The toasted baguette can be kept in an airtight container at room temperature for up to 4-5 days.
More Summer Peach Recipes
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Peach and Goat Cheese Bruschetta
Ingredients
- 1/2 baguette (cut into 1/4-inch thick slices)
- 1 tablespoon extra virgin olive oil
- 2 peaches (diced)
- 1 clove garlic (minced)
- 1/4 cup fresh basil (minced)
- 4 ounces goat cheese
- honey (optional, for serving)
- balsamic glaze (optional, for serving)
Instructions
- Preheat the broiler on the oven and place the oven rack 3-4 inches from the broiler.
- Place the slices of baguette on a baking sheet and brush with olive oil.1/2 baguette, 1 tablespoon extra virgin olive oil
- Place under the broiler for 2-3 minutes, or until toasted and crispy. Watch closely to prevent burning.
- Combine the diced peaches, garlic and basil in a medium bowl and mix well.2 peaches, 1 clove garlic, 1/4 cup fresh basil
- Spread the goat cheese onto the baked crostini and top with the peach mixture.4 ounces goat cheese
- Drizzle with honey or balsamic glaze, if desired.honey, balsamic glaze
- Serve immediately.
Notes
Tips and Techniques
- The bread can be grilled until toasted instead. This will add a smoky element to the bruschetta.
- Frozen, thawed peaches can be used, if needed. I have found that they aren't quite as flavorful as fresh peaches.
- Honey can be added to the peach mixture to sweeten it up more, or drizzled over the finished bruschetta.
- A balsamic glaze drizzle is also a great option, especially if you add some diced tomatoes to the mix.
- The goat cheese can be swapped out for whipped feta, ricotta or slices of fresh mozzarella, if preferred.
- Leftovers are best stored separately. The peach mixture will keep for 2-3 days in an airtight container in the refrigerator. The toasted baguette can be kept in an airtight container at room temperature for up to 4-5 days.
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