Lately we’ve had a lot of people asking us for easy appetizer recipes that they can bring to the many summer backyard parties that are popping up everywhere. Well, I’ve got something pretty spectacular. I’m excited to bring you these Basil and Balsamic Peach Bruschetta in collaboration with our partner Queen Creek Olive Mill! (EXCITEMENT alert! Enter to win our really fun *GIVEAWAY*! Make sure you read all the way to the bottom for details!)
Summer, I just can’t get enough of you! Your warm nights. Your bright sun. Your amazing ripe fruits and vegetables!!
And in the summer, I like my food to taste fresh and simple. And to go well with a glass of Sauvignon Blanc. After all, a girl has to have priorities…
And I have peaches on the brain!
These Basil and Balsamic Peach Bruschetta are fresh, simple, and pair perfectly with a cool glass of white wine. Juicy grilled peaches, tangy goat cheese whipped with honey and Queen Creek Olive Mills’s Peach White Balsamic Reduction, all finished off with a sprinkle of fresh basil from the garden.
Wouldn’t you want to see this bruschetta at your next backyard barbecue?
Basil and Balsamic Peach Bruschetta
The perfect summer appetizer!
- 15 slices french bread (approximately 1/2 loaf)
- 3 peaches, sliced into wedges (at least 15 wedges)
- 1 Tablespoon Olive Oil (we use olive oil from Queen Creek Olive Mill)
- 4 ounces goat cheese
- 2 Tablespoons Peach White Balsamic Reduction from Queen Creek Olive Mill (plus additional for drizzle)
- 1 Tablespoon honey
- 1/4 teaspoon kosher salt
- 1 cup fresh basil leaves, torn
Brush peach wedges with olive oil to keep them from sticking to the grill. Brush one side of each piece of bread with olive oil.
Heat grill. Grill peaches over direct heat for 3-4 minutes until soft. Place oiled side of bread onto grill grate and grill over direct heat for approximately 30 seconds or until grill marks appear. Remove peaches and bread to a plate and set aside.
In the bowl of a stand mixer, combine goat cheese, Peach White Balsamic Reduction, honey, and salt. Mix with paddle attachment for 30 seconds or until well combined and fluffy.
Place grilled bread onto a serving platter, grill marks up. Spread with goat cheese mixer. Sprinkle with torn basil leaves. Place a grilled peach wedge on each slice of bread. Drizzle with additional Peach White Balsamic Reduction.
Serve while warm.
Again, we have to remind you that we did receive compensation from Queen Creek Olive Mill in exchange for our post. BUT, we will also remind you we used Queen Creek Olive Oils (and other products) long before our partnership (because we really love them). As always, our recipes and opinions are purely our own.
Our friends at Queen Creek Olive Mill want to connect with you too! And what better way than having a ***GIVEAWAY*** for two of their sensational products! You could win a bottle of the Peach White Balsamic Reduction (used in many of our recipes) AND a bottle of their amazing Rosemary Olive Oil (perfect for roasting fall vegetables). Head on over to our Instagram to enter to win! (GIVEAWAY ends at 11:59 CST, 8/11/2018, the winner will be announced on Instagram on 8/12/2018, sorry, limited to US residents only!)
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