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Peach crostini on a dark sheet pan drizzled with balsamic reduction.l

Peach Bruschetta with Whipped Goat Cheese

  • Author: Jessie
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 6-8 as an appetizer 1x
  • Category: Appetizer
  • Cuisine: Italian-American
  • Diet: Vegetarian


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 1/4 cup)
  • Kosher salt to taste

For assembling the bruschetta:

  • 1 baguette, sliced
  • 2 Tablespoons olive oil
  • 2 large peaches, sliced
  • 1/2 cup fresh basil, roughly chopped
  • 1/4 cup thick balsamic vinegar or balsamic reduction
  • Flakey sea salt (optional, for topping)


Make the whipped goat cheese:

For the bruschetta:


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.

Keywords: crostini, appetizer, summer