Peach Bruschetta
This Peach Bruschetta recipe brings summer to your table with sweet, ripe peaches, fragrant basil, and a touch of honey and balsamic on crisp, garlicky toast. It comes together in under 20 minutes and makes an impressive appetizer for any occasion.
Equipment
- Chef's knife - For dicing peaches
- Cutting board
- Large mixing bowl
- Baking sheet - Half sheet pan recommended
- Pastry brush - For oiling the bread
- Bread knife - For slicing the baguette
- Oven or broiler - Or grill pan as alternative
- Small spoon - For topping each bruschetta
- Serving platter - For presentation
Ingredients
- 1 French baguette - sliced into 1/2-inch (1.25 cm) rounds, about 20 slices
- 3 ripe peaches - about 1 lb or 450g, pitted and finely diced
- 3 tablespoons extra virgin olive oil - divided: 2 for peaches, 1 for brushing bread
- 1 tablespoon aged balsamic vinegar - or 2 tablespoons balsamic glaze
- 1 tablespoon raw honey
- 1/2 cup fresh basil leaves - 20g, thinly sliced (chiffonade)
- 1 tablespoon fresh lemon juice
- 2 cloves garlic - 1 minced finely, 1 left whole for rubbing bread
- 1/4 teaspoon flaky sea salt - plus more for serving
- 1/4 teaspoon freshly cracked black pepper
Optional Toppings
- 4 oz fresh ricotta or burrata cheese - 115g, for spreading (optional)
- 1-2 tablespoons balsamic glaze - for drizzling at the end (optional)
Instructions
- Dice the peaches: Wash, dry, and pit the peaches. Cut each into 1/4-inch (6mm) pieces and transfer to a large mixing bowl.
- Make the peach topping: Add 2 tablespoons olive oil, balsamic vinegar, honey, lemon juice, minced garlic, salt, and pepper. Stir gently, taste, and adjust as needed. Let rest for 5-10 minutes.
- Chiffonade the basil: Stack, roll, and slice the basil leaves into thin ribbons. Set aside and do not add to the peach mixture yet.
- Toast the baguette: Preheat broiler to high or oven to 400°F (200°C). Slice baguette diagonally into 1/2-inch thick pieces. Brush with remaining olive oil and toast until golden and crisp.
- Rub with garlic: While the toast is still warm, rub the cut side of the remaining garlic clove firmly across the top surface of each slice.
- Add basil to topping: Gently stir the basil ribbons into the peach mixture just before serving.
- Assemble: If using, spread a thin layer of ricotta or burrata on each toast. Top generously with the peach mixture, using a slotted spoon to avoid excess liquid.
- Finish and serve: Arrange on a platter, drizzle with additional balsamic glaze, sprinkle with flaky sea salt, and serve immediately.
Notes
- Use peak-season peaches: This recipe relies heavily on the quality of the peaches. Choose fragrant, slightly soft ones for the best flavor.
- Drain excess liquid: After the peach mixture rests, use a slotted spoon to scoop solids and avoid making the toast soggy.
- Keep the topping separate: For the crispiest bruschetta, assemble just before serving. The topping can be made (without basil) up to 24 hours ahead.
- Don't skip the garlic rub: This traditional technique adds a subtle savory depth that balances the sweetness of the peaches.
- Variation – Grilled peaches: Lightly grill halved peaches for 3-4 minutes per side for a smoky caramelized flavor before dicing.
- Cheese options: Ricotta or burrata add creaminess, but goat cheese also pairs beautifully with the sweet peaches.
- Add heat: A pinch of red pepper flakes in the topping or a drizzle of hot honey at the end adds a great spicy kick.
- Storage: Store toasted bread at room temperature for up to 2 days and peach topping (without basil) in the refrigerator for up to 24 hours. Re-crisp bread in a 375°F oven.
- Make it vegan: Replace honey with maple syrup and skip the cheese.
- Bread alternatives: Sourdough or ciabatta both work well instead of a baguette.