This Tomato Peach Bruschetta is made with toasted garlicky baguette, juicy peaches, creamy goat cheese, and lots of fresh basil! All you need are a few simple ingredients and less than 30 minutes to make it. It's a delicious summer appetizer for anything from a small family BBQ to a fancy party! It's refreshing, bursting with flavor, and so easy to make.
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Why You'll Love This Recipe
Perfect for the summer - This peach bruschetta is a peach twist on the classic tomato bruschetta we all know and love. It's made with fresh summer peaches and creamy goat cheese along with the classic tomatoes. I got the inspiration to add goat cheese from my Bruschetta with Mozzarella which I also highly recommend trying if you haven't yet!
Easy and great for a crowd - This recipe comes together in just 30 minutes and you only need a few simple fresh ingredients. It's also really easy to double or triple so you can make it for a big party! It's delicious served as a side at BBQs with grilled chicken. This bruschetta is my go-to every summer and the recipe is totally foolproof!
Delicious savory peaches - While peaches are most often used in desserts or any sweet recipes like this Peach Baked Oatmeal, they're just as delicious in savory recipes! You'll be amazed by how good the peach and balsamic glaze combo is! If you have a lot of peaches on your hands this summer, definitely also check out this Peach Pico de Gallo!
Ingredients
- Baguette - I recommend using white or multigrain sourdough baguette for any bruschetta or crostini. Use a gluten-free baguette if needed.
- Tomatoes - While you can use any tomatoes for this bruschetta, Roma tomatoes are the best option. They're sweet and soft but they still keep their shape well after you chop them and they're not as juicy as other varieties. Always remove the seeds from your tomatoes to avoid a watery bruscheta.
- Peaches - Look for ripe sweet peaches. For a better presentation, avoid any that are too soft because those won't keep their shape once chopped.
- Red onion - Finely chopped red onion is ideal for this recipe but you can also use yellow onion, shallots, or spring onion in a pinch.
- Basil - Fresh basil can't be missing in any bruschetta! I don't recommend using dried basil because it won't give you that same fresh bright flavor.
- Soft goat cheese - You'll need a small log of soft goat cheese. They usually come in small 150g (5oz) packages which is just enough for 1 baguette. You could use cream cheese if you don't have goat cheese but it's much softer and it may not hold the tomato-peach mixture as well.
- Balsamic vinegar and balsamic glaze - Balsamic vinegar is added to the tomato and peach mix and balsamic glaze is drizzled on top of the bruschetta right before serving. It's cooked down balsamic vinegar and it's much thicker and sweeter.
- Extra virgin olive oil - A little bit of olive oil balances out the tart vinegar and balances all the flavors.
- Garlic - This is optional but brushing a garlic clove on the toasted baguette as soon as it comes out of the oven adds incredible flavor! Doing it while it's still hot helps the garlic become more fragrant and absolutely delicious.
- Salt and pepper - I recommend using sea salt over table salt and freshly ground black pepper for the best flavor.
Variations and Substitutions
- Make it into a lunch - You can cut the baguette horizontally or use regular sourdough bread toasted in a toaster and serve this as a lunch instead of an appetizer! It would also make an amazing side to some roasted or grilled chicken.
- Avocado - If you don't want to use goat cheese or you want to keep this appetizer vegan-friendly, use mashed ripe avocado instead of the soft goat cheese!
Step-by-Step Instructions
- Preheat your oven to 375F (190C).
- Lay your baguette slices on a large baking sheet and spray or drizzle with cooking spray.
- Toast the baguette for 10 minutes in the preheated oven.
- Rub each slice with a clove of garlic as soon as it comes out of the oven (optional).
- Set aside.
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- In a large bowl, mix together diced tomatoes, peaches, red onion, fresh basil, extra virgin olive oil, balsamic vinegar, sea salt, and black pepper.
- Spread soft goat cheese on each baguette slice and top with the tomato-peach mixture.
- Serve drizzled with balsamic glaze and garnished with extra basil leaves. Enjoy!
Expert Tips
- Always remove the seeds from the tomatoes to avoid your topping becoming too watery.
- Get your bread perfectly toasted on top but still soft on the bottom by slicing the baguette into ½-inch thick slices and toasting them for 10 minutes at 375F. I find any longer will make the baguette too hard and unpleasant to chew.
Serving Suggestions
While this bruschetta is best served as an appetizer, you can also serve it as a side with grilled or roasted chicken, fish, or seafood!
You can also serve it for lunch on those hot summer days when you want to eat something refreshing but aren't really hungry. Just swap the baguette for slices of toasted sourdough bread! It makes a really delicious lunch or afternoon snack.
Storing
This bruschetta is best enjoyed right away. You can store any leftovers in an airtight container in the fridge for 1-2 days but once you put the toasted bread with the toppings in the fridge, it will lose its crispiness and become chewy. It's still safe to eat and I often do this when I make too much but just keep in mind it it will lose its crunch.
You can store the tomato and peach topping in the fridge separately to make more bruschetta later on for 2-3 days.
If you're planning to make a big batch and want to prep something the night before, I recommend chopping up only the red onion and the tomatoes ahead of time. Store them in one or two airtight containers or better yet vacuum-sealed containers. I don't recommend dicing the peaches or the basil ahead of time because both would brown if you let them sit for too long just like an avocado does.
FAQs
To avoid your bruschetta topping being too watery, always remove the seeds from your tomatoes before you dice them and mix them with the rest of your ingredients. Keep in mind tomatoes and peaches will release juices once you mix them with balsamic vinegar and salt either way so if you let it sit in the fridge for 1-2 days, it will become watery either way.
If you cut your slices too thin and roast the baguette for longer than 10 minutes, it will be too hard. If you slice it too thick and not roast it for long enough, it will still be soft and chewy. I recommend ½-inch thick slices and 10 minutes in a preheated oven at 375F.
Crostini is usually much thinner than a bruschetta. Bruschetta is also often toasted on a grill with the classic black grill marks and sometimes cut differently into bigger slices. Of course, if you don't have a grill at home, you can totally make it in the oven (like I do)!
More Bruschetta and Crostini Recipes
If you enjoyed this bruschetta and want to try other ones similar to it, check out the four recipes below! They're great for the summer and early fall and just as easy as this peach one! To see all the latest ones, head over to Appetizers.
📖 Recipe
Tomato Peach Bruschetta
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: Appetizer
- Method: Oven
- Cuisine: Italian
- Diet: Vegetarian
Description
This Tomato Peach Bruschetta is a delicious summer appetizer for anything from a small family BBQ to a fancy party! It's refreshing, bursting with flavor, and so easy to make.
Ingredients
- 1 baguette, sliced into ½-inch thick slices
- Spray cooking oil (I used avocado oil in a spray, or use 1 tablespoon cooking oil)
- 1 clove garlic (optional)
- 2 Roma tomatoes, finely diced, seeds removed
- 2 peaches, finely diced
- ½ medium red onion, finely diced (½ cup)
- Handful of fresh basil leaves, thinly sliced (plus more for garnish)
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- 150g soft goat cheese
- 1 tbsp balsamic glaze
Instructions
- Preheat your oven to 375F (190C).
- Lay your baguette slices on a large baking sheet and spray or drizzle with cooking spray.
- Toast the baguette for 10 minutes in the preheated oven.
- Rub each slice with a clove of garlic as soon as it comes out of the oven (optional). Set aside.
- In a large bowl, mix together diced tomatoes, peaches, red onion, fresh basil, extra virgin olive oil, balsamic vinegar, sea salt, and black pepper.
- Spread soft goat cheese on each baguette slice and top with the tomato-peach mixture.
- Serve drizzled with balsamic glaze and garnished with extra basil leaves. Enjoy!
Notes
Storing: The finished bruschetta is best served and consumed right away but if needed, you can store it in an airtight container in the fridge for up to 2 days. The tomato-peach mixture can also be stored in a small airtight container for 2-3 days. Keep in mind the longer it sits, the more water the fruit will release.
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Gloria says
I could make a meal on this delicious bruschetta recipe. I could even eat it as dessert too. Nice combination of flavours. Great for BBQ parties.
Bernice says
YUM! My favourite summer night dinner made into an appetizer is PERFECTION. Love this combination of fresh peaches with tomatoes and tangy goat cheese.
LaKita says
This tomato peach bruschetta is perfect for summer entertaining! Love the combination of sweet peaches with savory ingredients, so tasty and delicious!
Leslie says
I'm kind of obsessed with this flavor combination! It hits all the summer cravings! So delicious!
Kathryn says
Not only is this bruschetta gorgeous, it's so tasty and made the BEST summer appetizer. We loved this for a snack and even for lunch. Making this again when I get more peaches :)
Jacqueline Debono says
My new favourite summer bruschetta recipe. I just loved the addition of peaches and goat cheese!
Jamie says
Love the combination of tomato and peach together. It was so refreshing and had the perfect amount of sweetness. Great for a summer appetizer!