Why is my bruschetta too watery?

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.

Why is my baguette too hard/soft?

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 1/2-inch thick slices and 10 minutes in a preheated oven at 375F.

What's the difference between a bruschetta and a crostini?

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)!

Tomato Peach Bruschetta

Name: Tomato Peach Bruschetta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 baguette, sliced into ½-inch thick slices; Spray cooking oil (I used avocado oil in a spray, or use 1 tbsp 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

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

Units Scale

1 baguette, sliced into 1/2-inch thick slices
Spray cooking oil (I used avocado oil in a spray, or use 1 tbsp cooking oil)
1 clove garlic (optional)
2 Roma tomatoes, finely diced, seeds removed
2 peaches, finely diced
1/2 medium red onion, finely diced (1/2 cup)
Handful of fresh basil leaves, thinly sliced (plus more for garnish)
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
150g soft goat cheese
1 tbsp balsamic glaze

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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.