This easy peach appetizer has a delicious whipped goat cheese base with fresh basil and a quick balsamic glaze. Perfect for summer entertaining or as a light dinner!
Bold statement: This peach bruschetta is the #1, tip-top, very best way to use fresh summer peaches. (Along with, of course, a summery peach charcuterie board.)
Sweet summer peaches are the star of this crostini appetizer, along with some creamy whipped goat cheese (I'll say it again: WHIPPED GOAT CHEESE) and a tart balsamic glaze. Add a bit of fresh basil for color and depth, top with a pinch of flakey sea salt (optional, but delicious) and you're basically looking at summertime on toast.
Our basic order of operations
These peach appetizers are SO easy to throw together. In a nutshell:
Prep your components
Whip some goat cheese in a food processor with a scoop of cream cheese (this makes it extra creamy and very spreadable) and a pinch of salt.
Reduce some balsamic vinegar in a saucepan on the stovetop until it's thick and syrupy (you can skip this step if you have good aged balsamic, which is very thick, or a premade balsamic reduction/balsamic glaze on hand!)
Toast your baguette slices with a drizzle of olive oil until they're crispy and lightly browned.
Assemble the bruschetta
- Spread each toasted baguette slice with whipped goat cheese.
- Add one or two peach slices to each crostini.
- Top with fresh basil, a sprinkle of flakey salt (optional), and a drizzle of balsamic reduction.
Bruschetta vs. Crostini
This peach bruschetta recipe was inspired by traditional Italian bruschetta, which typically consists of toasted bread - sometimes rubbed with a clove of fresh garlic - that's topped with fresh tomatoes, a bit of salt, and a drizzle of good olive oil. Originally an Italian peasant dish from centuries ago, bruschetta toast toppings vary by region: In the states, you'll often see a combo that includes mozzarella and basil (like our warm bruschetta).
We swapped the traditional tomatoes for peaches here, and use a creamy whipped goat cheese in place of the less-traditional mozzarella. Bruschetta, though, typically refers to larger slices of crusty bread that are often grilled or toasted over a fire: Using small baguette slices (and toasting them in the oven) really makes this recipe more of a crostini. We're using the terms a bit interchangeably in this post since different people will opt for different bread sizes and toasting techniques as they cook through this recipe.
Riffs and Substitutions
- Use fresh berries (blackberries, strawberries, blueberries, raspberries) or sliced plums instead of fresh peaches if you like! You can also grill the peaches for extra flavor (and to amp up the "wow" factor!)
- Use ricotta or whipped feta cheese instead of goat cheese to mix up the flavors here.
- Swap the balsamic vinegar for a drizzle of honey!
- Use any size bread you like here! We used a sliced baguette in the photos and video for this peach bruschetta recipe, which actually makes it more of a crostini than a bruschetta. It's also great with slices of a bigger crusty bread loaf, which yields larger portions (and tips this recipe further towards bruschetta territory).
- Mix up the toast preparation! We're baking our crostini in the oven with a bit of olive oil to keep things easy, but you can also brush the bread with oil and cook it on the grill. If you're using larger slices, you can also skip the oil entirely and toast the slices in a regular ol' toaster.
Make Ahead Tips
Up to 5 days in advance: Make the whipped goat cheese and balsamic vinegar reduction. Store in airtight containers in the fridge until you're ready to use them.
Up to 6 hours in advance: Slice the peaches. Store in an airtight container in the fridge until you're ready for them.
Video: How to make whipped goat cheese
This easy peach appetizer is perfect for summer!
For the whipped goat cheese:
- 8-10 ounces goat cheese (1 large goat cheese log)
- 2 ounces cream cheese (about ¼ cup)
- Kosher salt to taste
For assembling the bruschetta:
- 1 baguette, sliced
- 2 Tablespoons olive oil
- 2 large peaches, sliced
- ½ cup fresh basil, roughly chopped
- ¼ cup thick balsamic vinegar or balsamic reduction
- Flakey sea salt (optional, for topping)
Make the whipped goat cheese:
- Crumble goat cheese into the bowl of a food processor. Add cream cheese and a pinch of salt.
- Blend until smooth, scraping down the sides of the food processor as needed. Use immediately or store in an airtight container in the fridge for 4-5 days.
For the bruschetta:
- Toast the crostini: Heat oven to 400° Fahrenheit. Lay baguette slices in a single layer on a large baking sheet and drizzle with olive oil. Bake at 400° F for 5-10 minutes until bread is toasted and lightly browned.
- Make the balsamic reduction: Put balsamic vinegar in a small saucepan over medium heat and bring to a low simmer. Simmer for 5-7 minutes, stirring frequently, until vinegar has reduced to a thick syrup-y consistency. Remove from heat and set aside.
- Assemble! Spread a spoonful of whipped goat cheese on each crostini piece. Top with one or two peach slices and a pinch of fresh basil. Use a spoon to drizzle a bit of the balsamic reduction over the crostini and serve immediately.
Use ripe, fresh summer peaches here for best results (canned or previously frozen peaches just don’t have the same pizzazz!)
Additions and Substitutions. Use a thick, aged balsamic vinegar or a store-bought balsamic glaze if you don’t have time to make your own balsamic reduction (you can also swap the balsamic for a drizzle of honey). Use sliced sourdough or crusty french bread in place of baguette slices if you like. Use feta or ricotta in place of goat cheese. Top with chopped pistachios or walnuts for extra texture.
Bruschetta vs. Crostini. This recipe was inspired by traditional Italian bruschetta, although bruschetta is typically associated with larger bread slices (as opposed to the baguette slices we’re using here, which are more closely associated with crostini). Use any size bread you like in this recipe!
Make Ahead Tips. The whipped goat cheese and balsamic reduction can each be made up to 5 days in advance; store in airtight containers in the fridge until you’re ready to use them. Let balsamic reduction come to room temperature for an hour or so before using to make it easier to drizzle.
- Serving Size:
- Calories: 409
- Sugar: 9.7 g
- Sodium: 426.4 mg
- Fat: 33.4 g
- Carbohydrates: 14.5 g
- Protein: 13.3 g
- Cholesterol: 76.4 mg
Keywords: crostini, appetizer, summer