Name: Peach Bruschetta
Prep time: 20 min
Cook time: 20 min
Ingredients: 1 Small Baguette (Sliced on an Angle); 2 TB Butter; 2 TB Olive Oil; 1 Tsp Crushed Basil; 1/2 Tsp Garlic Powder; 1 Lg Ripe Peach (Diced in small squares); 1/2 Pint Tri Color Cherry Tomatoes (Sliced in halves or 1/4's); 1/3 Cup Chopped Fresh Basil; 1/2 Juice Lemon; 1/4 Cup Olive Oil; 1 Tsp Sea Salt and a few cranks of Fresh Ground Pepper; 2/5 Oz Crumbled Feta Cheese (1/2 the Container); Drizzle Balsamic Vinegar Glaze (To drizzle over the finished Crostinis)

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Summertime is peach time, and I’m all about eating a juicy, delicious peach any way I can! This Peach Bruschetta combines ripe peaches, fresh-off-the-vine cherry tomatoes, lots of basil, and salty feta cheese, all spooned over garlicky, crusty crostini.

Oh my, we are talking summertime in one delicious bite!

Why You’ll Love This Peach Bruschetta

The combination of flavors in this appetizer is just so good. You get sweetness from the peaches, a little acidity from the tomatoes, tangy feta cheese, and plenty of fresh basil.

Then everything is piled onto a crisp crostini and finished with balsamic glaze. The glaze is sweet, tangy, and really brings the whole bite together.

These little crostinis are seriously little flavor bombs!

They’re also a great appetizer for entertaining because you can prepare the peach mixture and toast the bread ahead of time. Assemble everything shortly before your guests arrive so the crostini stay nice and crisp.

Ingredients You’ll Need

This recipe makes enough topping for about 12 crostini using a small baguette. For a larger gathering, choose a long baguette and double the recipe.

For the crostini, you’ll need:

A small baguette
Butter
Olive oil
Garlic powder
Crushed dried basil

For the peach topping, you’ll need:

One large ripe peach
Tri-color cherry tomatoes
Fresh basil
Lemon juice
Good olive oil
Sea salt and freshly ground pepper
Crumbled feta cheese
Balsamic glaze

I really like using tri-color tomatoes because they make such a pretty presentation. If you have fresh tomatoes and basil growing in the garden, even better!

Why I Use Feta Cheese

I’ve seen peach bruschetta made a couple of different ways, usually with burrata or ricotta. Those would both be delicious, but I really like making it with feta cheese.

The salty feta with the sweet peaches and acidity from the tomatoes makes for a perfect bite. Crumble the feta into small pieces so you get a little cheese throughout the topping instead of ending up with large hunks.

How to Make Peach Bruschetta

Start by slicing the baguette on an angle. This gives you a little more room for all that wonderful peach topping.

Melt the butter, then stir in an equal amount of olive oil along with the garlic powder and crushed basil. Generously brush the mixture over each slice of bread.

Arrange the slices on a parchment-lined baking pan and bake them at 375°F for about 20 minutes, or until they are lightly golden and crisp.

You can also toast the crostini on the grill. That would be especially nice for a summer cookout!

While the bread is toasting, dice the peach into small squares. Slice the cherry tomatoes into halves or quarters, depending on their size.

Keeping the peaches and tomatoes fairly small makes the topping easier to spoon onto the bread—and much easier to eat without everything falling off!

Combine the peaches and tomatoes with the olive oil, lemon juice, chopped fresh basil, salt, and pepper. Gently mix in the feta cheese.

Once the crostini are lightly browned, let them cool before adding the topping. Spoon the peach mixture over each slice and arrange them on a pretty serving plate.

Finish everything with a generous drizzle of balsamic glaze.

Don’t Overdo the Garlic

I choose not to use fresh garlic in the peach mixture. By omitting it, the fresh flavors of the gorgeous peaches, tomatoes, and basil really get a chance to shine.

There is a little garlic powder in the butter and olive oil brushed onto the crostini, and that is just the perfect amount. It gives the bread a savory flavor without overpowering the fruit.

Tips for the Best Peach Bruschetta

Use a peach that is ripe and juicy but still firm enough to dice. An overly soft peach can make the topping mushy.

Let the toasted crostini cool before adding the peach mixture. Warm bread can cause the topping to release more juice and soften the crostini.

Prepare the bread and topping separately if you are making this ahead. Wait to assemble the crostini until shortly before serving.

Use balsamic glaze rather than plain balsamic vinegar. The thicker glaze clings to the bruschetta and adds just the right amount of sweetness.

For an extra-pretty presentation, decorate the platter with edible flowers. I grow nasturtiums and borage, and they are both beautiful choices for a summertime plate.

When to Serve It

If you’re having company on a nice hot summer night, this is the perfect appetizer to serve. It would also be wonderful for brunch, a garden party, or even a light dinner with a nice Sauvignon Blanc.

Oh please, sign me up for that right now!

For a party, place the bruschetta on a colorful serving plate and scatter fresh basil or edible flowers around the platter. Everyone will be raving about how delicious and beautiful it is.

More Fresh Peach Recipes to Try

Love the sweet and savory flavors in this peach bruschetta? Browse my complete collection of peach recipes or try one of these summer favorites next:

Final Thoughts

The sweet peaches, acidic tomatoes, fresh basil, tangy feta cheese, and sweet-but-vinegary balsamic glaze make this appetizer heaven on earth.

It is bright, colorful, and filled with everything I love about summer. I hope you love my version of Peach Bruschetta and make it every summer like me!