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This amazing Peach Bruschetta is a simple, beautiful appetizer that brings out the best in our favorite summer flavors! Creamy cheese, juicy fruit, herby basil, and a smooth balsamic reduction make the perfect topping on a toasty baguette!
You are going to LOVE the exploding combination of flavors in this peach bruschetta recipe! Sweet peaches are combined with juicy tomatoes and aromatic basil for a fresh, crowd-pleasing topping on toasty bread covered in tangy goat cheese. A drizzle of thick balsamic reduction adds a beautiful depth to the zesty and sweet blend of flavors in this quick appetizer. It’s the ultimate combination of summer ingredients, and it takes less than 30 minutes to come together!
Looking to use up those peaches? Try this Peach Bourbon Lemonade or Tropical Green Smoothie!
Peach Bruschetta Ingredients
Here’s a quick overview of what you’ll need for this easy appetizer. Find exact measurements in the recipe card at the bottom of the page.
- Balsamic vinegar and brown sugar – This is combined for the glaze. Dark brown sugar gives a deeper flavor, but light brown works well, too. The better quality balsamic, the better the taste.
- Peaches – Pitted and sliced. I used the best smelling peaches I could find at the farmer’s market. You could use white peaches if you prefer, but they are sweeter and softer. They may not hold up as well, but this could be a personal preference thing.
- Cherry tomatoes – Chopped. These are optional, but the tart acidity helps bring out the sweetness in the peaches.
- Fresh basil – Chopped
- Olive oil – Try to use a high-quality oil. If you don’t like olive oil, a mild substitute like avocado oil could be used instead.
- Goat cheese – If you aren’t a fan, you could substitute a spreadable brie cheese or cream cheese instead.
- French baguette – Sliced into 1-inch slices
- Salt and pepper
How to make peach bruschetta
This tasty party appetizer is super easy! You’ll need a small pot, a medium-sized mixing bowl, and a baking sheet (lined with parchment paper). Here’s a step-by-step guide for this pretty, flavorful dish.
Make the balsamic glaze & bruschetta topping
Start by adding the balsamic vinegar and brown sugar to a small saucepan over medium to medium-high heat. Bring to a simmer, stirring occasionally, and let it reduce for about 15-18 minutes. Once it has reduced by about half (or once the glaze coats the back of a spoon), consider it done. Turn off heat and set it aside, allowing it to cool and thicken.
Place your chopped peaches, cherry tomatoes, fresh basil, salt, and pepper in a medium bowl with two tablespoons of olive oil. Toss until your fruits are nicely coated and seasoned, then set aside.
Toast bread and assemble
Preheat oven to a broil and line a baking sheet with parchment paper. Place the baguette slices in a single layer on the baking sheet and brush them with the remaining tablespoon of olive oil. Broil in the oven for 1-2 minutes or until golden brown. Set aside to allow to cool a bit.
Spread a thin layer of goat cheese evenly over the toasted baguettes, then top with a spoonful of the peach mixture. Drizzle with the balsamic glaze, then serve immediately.
What should I serve with peach bruschetta?
This recipe would be lovely along with a little charcuterie board, some bacon-wrapped shrimp, or avocado feta dip. For a simple party, you could serve these with spiked blueberry lemonade, antipasto pasta salad or grilled potato salad, and grilled shrimp kabobs.
Storage Instructions
The peach mixture doesn’t stay fresh longer than about 2 hours, so this is not a dish you want to make ahead of time. You could make the balsamic reduction up to a week ahead of time, just store it in the fridge until you’re ready. You could toast the bread a few hours ahead of time and store it in an airtight container, but do NOT close it if the bread is still warm! Any residual heat will turn into condensation which can make your bread soggy.
If you want your bread to stay toasted and crisp for longer (like, up to 5 days), you could bake the bread instead of broiling it. Brush with oil on both sides (you may need another tablespoon of oil) while the oven heats to 375, then bake 5-7 minutes on each side. This dries out the bread more which will help it keep that toasty texture for longer.
More fruity party recipes
- Grilled Pineapple Salsa
- 2-Ingredient Wine Slushies
- Grilled Fruit Salad
- Strawberry Cheesecake Popsicles
The Most Amazing Peach Bruschetta
Equipment
- sauce pan
- parchment paper
Ingredients
Balsamic Glaze
- ¾ cup balsamic vinegar
- 3 tablespoons brown sugar, packed
Bruschetta
- 1 French baguette, sliced into 10 pieces, about 1″ thick each
- 3 tablespoons olive oil, divided
- 3 fresh peaches, pitted and sliced/chopped
- 1 cup cherry tomatoes, chopped
- ¼ cup fresh basil leaves, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 ounces goat cheese, (brie or cream cheese could substitute)
Instructions
- Make the balsamic glaze: Add the balsamic vinegar and brown sugar to a small saucepan and bring to a simmer. Stirring occasionally, simmer for about 15-18 minutes or until reduced by about half, or until the glaze coats the back of a spoon. Once done, set aside to cool and thicken.
- Meanwhile, toss together 2 tbsp of oil, chopped peaches, chopped cherry tomatoes, fresh basil, salt, pepper in a medium bowl. Set aside.
- Preheat oven to a broil and line a baking sheet with parchment paper. Place the baguette slices in a single layer on the baking sheet and brush them with 1 tbsp olive oil. Broil in the oven for 1-2 minutes, or until golden brown. Set aside to cool slightly.
- Assemble the bruschetta: Spread a thin layer of goat cheese evenly over the toasted baguettes, then top with the peach mixture. Drizzle with the balsamic glaze, the serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
