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Peach Bruschetta

For this recipe - quality ingredients are everything. Good olive oil, fresh bread, and preferably peaches in season.

You’ll need

  • 1 French baguette

  • 2 peaches (ripe, not overly soft and not hard)

  • 2 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • pinch of pepper

  • 2 tablespoons basil (4-5 large leaves)

Whipped cheeses

  • 1/3 cup goat cheese

  • 1/3 cup feta cheese

  • 1/3 cup ricotta cheese

  • 1 tablespoon olive oil

  • 1 teaspoon fresh lemon zest

  • 1 tablespoon fresh lemon juice

  • pinch of cracked black pepper


  1. Add all cheese ingredients to a food processor and blend for 20 seconds, scrape down the sides and blend for another 20 seconds. Transfer to a bowl, cover and let it sit at room temp.

  2. Slice and pit the peaches like you would with an avocado. Dice the peach into 1-2 centimeter pieces.

  3. Add the diced peach to a bowl. Toss with olive oil, balsamic, pepper, and thinly sliced basil. Let it sit for 30 minutes so everything comes together flavor wise.

  4. Cut the baguette into 1cm thick pieces. Add a smear of butter or mayo to each side. Toast in a skillet until golden brown on each side OR place on a baking tray and bake at 350 for 10 minutes, flipping half way through (maybe less so keep an eye on it)

  5. Top each toast with a spoon of the whipped cheese spread and a spoon of the peach bruschetta. Optional: top with more basil and balsamic glaze.

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