Home » Recipes » Appetizers » Peach and Goat Cheese Bruschetta Recipe
posted by Amy Johnsonon July 21, 2017 (updated Jan 23, 2019) 11 comments »
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
A fresh and delightfulPeach and Goat Cheese Bruschetta recipe perfect for summer entertaining.
Fresh peaches are busting out in bushel loads around here and I couldn’t be happier. We are fortunate to benefit from them being grown locally. Something we would truly miss if we ever moved away from the Carolinas. We use them in all kinds of recipes like Peach Cobbler, Peach Smoothies, Peach Salsa, Peach Ice Cream, and Fried Peaches. This time of the year in South Carolina it’s like being the Forrest Gump of peaches. Of course one of the very best ways to enjoy a ripe peach is to peel it, slice it up, and eat it fresh all by itself. Goodness!
Last week we had a few very ripe peaches and some leftover bruschetta toast on hand so I combined them with a slathering of goat cheese, fresh baby basil leaves from the garden and a drizzling of good olive oil to make this irresistible sweet and savory Peach and Goat Cheese Bruschetta recipe. And irresistible it was! It was an excellent use for those ripe peaches. Excellent indeed! I think you’ll enjoy this one very much. Happy peach season, y’all!
Bruschetta toast tip:
- One tip I’ve found for making the best toast for bruschetta is to use Olive Oil Spray. Originally I purchased it to use with grilling chicken or vegetables and misting on salads but I’ve found it quite perfect for making the best toast. I lightly mist both sides of thinly cut slices of Italian bread, place them on a baking sheet and bake them at 350-degrees F until toasted on both sides. Flipping them halfway through. Takes maybe about 10-15 or so. It’s perfect every time and not overly greasy.
More easy appetizer recipes:
- Easy Spicy Shrimp Recipe
- Black Bean and Corn Salsa Recipe
- Honey Prosciutto Appetizer Recipe
Peach and Goat Cheese Bruschetta Recipe
Peach and Goat Cheese Bruschetta Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
A perfect summer appetizer made with fresh peaches and goat cheese.
Ingredients
- 8 slices Italian bread, toasted
- 3 ounces goat cheese
- 8 slices fresh peach
- small bunch of fresh basil leaves
- 1-2 tablespoons good olive oil
- pinches of salt and pepper
Instructions
- Spread goat cheese on toast. Top each with a slice of fresh peach, basil leaves, and a light drizzling of olive oil.
- Salt and pepper to taste.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Facebook
Originally published July 29, 2015.
Related Posts:
Appetizers
originally published on July 21, 2017 (last updated Jan 23, 2019)
11 commentsLeave a comment »
« Previous PostSesame Zoodles Recipe
Next Post »Homemade Bird Dog Pizza Recipe
ABOUT AMY
What began as a place for me to explore and share about my random hobbies and interests, has morphed into mostly sharing recipes — essentially a living, breathing, growing cookbook that is my absolute pleasure to share with you. The recipes here are simple, easy to prepare and nourishing for body and soul. Read more...
Get the Latest!
subscribe now and get new posts delivered via email:
Leave a Reply
11 comments on “Peach and Goat Cheese Bruschetta Recipe”
Heather —Reply
Love how bright these are!
Pamela McCurry Robbins —Reply
This looks amazing! Going to give it a try this weekend! BTW…..I think we are somehow related?! My Dad was Zeb McCurry…..brother of Glen McCurry.
Take care and thanks for the wonderful recipes!
Pamallie @ Through Her Looking Glass —Reply
Oh I love these lovelies Amy. I was fortunate to taste some southern peaches earlier this month when I was visiting in NC. They weren’t SC or GA peaches, but they were still pretty darn good. Will have to try your yummy bruschetta.
Maggie —Reply
I tried this recipe for a small dinner party tonight. It was perfect! What a great summer treat. Thank you!
Amy Johnson —
Glad to hear you enjoyed it, Maggie! It is the perfect summer party food. I’m craving more right now!
Taylor @ The Girls on Bloor —Reply
I’ve always loved goat cheese crostinis…Might as well get in all the peaches we can before summer’s up!!
Allison —Reply
Hi – not sure if you still look at these comments… this looks delicious, love goat cheese and peaches! I was wondering… what about honey instead of the olive oil? Thoughts, suggestions? Would you use an infused/flavored olive oil? Thanks!
Amy Johnson —
Any of those ideas would be great, Allison.
Allison —
I actually found a Lemon/Basil infused olive oil at a local spice shop – Red Stick Spice Co. – it was amazing on these!! Made them this weekend for a supper club, fantastic!
nancy fanning —Reply
Can you do these ahead or will the peach turn brown?
Amy Johnson —
I would not prepare these too far in advance for that reason as well as the toast getting soggy.
Leave a comment »
