Basil and Balsamic Peach Bruschetta

Basil and Balsamic Peach Bruschetta

The perfect summer appetizer!  

Course Appetizer
Cuisine American
Keyword peach bruschetta
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 15 Bruschetta
Calories 110 kcal
Author With Two Spoons


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.  

  5. Serve while warm.