Peach Bruschetta
This peach bruschetta layers ripe summer peaches over whipped goat cheese and toasted baguette, then finishes with basil and a thread of honey for a fresh, easy appetizer ready in about 27 minutes.
Equipment
- Rimmed baking sheet - for toasting the baguette in a single layer
- Parchment paper - to keep the bread from sticking and make cleanup easy
- Sharp chef's knife - for clean dice on the peaches
- Wooden cutting board - with room to work
- Pastry brush - for oiling the bread evenly
- Small mixing bowls - for the peaches and the cheese
- Hand mixer - or fork to whip the cheese smooth
- Serving platter - to arrange the finished pieces
Ingredients
- 1 French baguette - about 12 oz / 340 g, sliced ¼ inch (0.6 cm) thick into roughly 24 rounds
- 3 tablespoons extra virgin olive oil - 45 ml, divided, for brushing the bread and tossing the peaches
- 1 pound ripe but firm peaches - 450 g, about 3 to 4 medium, cut into small ¼-inch (0.6 cm) dice
- 4 oz soft goat cheese - 115 g, at room temperature
- 2 oz cream cheese - 60 g, at room temperature, for a smoother whipped texture
- 2 tablespoons fresh basil - chopped, plus a few whole leaves for garnish
- 2 tablespoons honey - 30 ml, for drizzling
- 1 teaspoon fresh lemon juice - 5 ml, to keep the peaches bright
- ¼ teaspoon kosher salt
- freshly cracked black pepper - to taste
- 1 tablespoon balsamic glaze - 15 ml, optional, in place of or alongside the honey
- 1 clove garlic - optional, halved, for rubbing on the warm toast
Instructions
- Preheat oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper. Slice the baguette on a slight diagonal into ¼-inch rounds and arrange in a single layer.
- Brush both sides of each slice with 2 tablespoons olive oil and bake for 12 to 15 minutes until golden and crisp. If using garlic, rub the cut clove over each warm slice.
- Whip the room-temperature goat cheese and cream cheese with a hand mixer or fork for about 1 minute until light and spreadable. Season with black pepper.
- Dice the peaches into ¼-inch pieces and toss gently with remaining 1 tablespoon olive oil, chopped basil, lemon juice, and kosher salt.
- Spread whipped cheese to the edges of each cooled toast. Use a slotted spoon to top with the peach mixture, then drizzle with honey or balsamic glaze and finish with torn basil and black pepper.
- Arrange on a serving platter in a single layer and serve immediately while the bread is crisp and the cheese is soft.
Notes
- Choose ripe but firm peaches: They should smell fragrant and give slightly when pressed, but overripe fruit turns to mush and floods the bread with juice.
- Toast the bread until truly crisp: A pale, bendy slice goes soft in minutes, while a deeply golden one holds up far longer under the topping.
- Spread cheese to the very edges: A full layer of cheese seals the surface and prevents the exposed bread from soaking through.
- Use a slotted spoon for the fruit: Leaving the pooled peach juice in the bowl is the single biggest thing that keeps the toast crunchy.
- Salt the peaches lightly, not heavily: A small pinch brightens the fruit, but too much draws out extra liquid you're trying to avoid.
- Assemble at the last minute: The topping and toasts keep beautifully on their own, so wait to build them until people are ready to eat.
- Warm the cheese slightly: Goat cheese straight from the fridge tears the bread when you spread it, so let it sit out or whip in a touch of cream cheese for glide.
- Make-ahead storage: Prep the peach topping up to 1 day ahead, whipped cheese up to 3 days ahead, and toasts up to 1 day ahead — keep everything separate until serving.
- Re-crisping toast: If the bread loses its crunch, pop it in a 350°F (175°C) oven for 3 to 5 minutes and let it cool before topping.
- Variations: Swap goat cheese for whipped ricotta, brie, or burrata; use balsamic glaze instead of honey; add prosciutto, diced tomato, or toasted nuts; or grill the bread for a smoky edge.
Nutrition
Serving: 1PieceCalories: 78kcalCarbohydrates: 9gProtein: 2.5gFat: 3.5gSaturated Fat: 1.5gSodium: 110mgFiber: 0.7gSugar: 4g
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