Peach Bruschetta with Goat Cheese and Honey
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to Recipe Watch VideoThis peach bruschetta with goat cheese and honey recipe is a sweet & savory appetizer, made to impress your guests with a bite of summer. Top toasted bread with soft goat cheese, fresh peaches and basil, and a drizzle of honey.
A perfect summer appetizer that is easy and ready in 15 minutes. This is a great recipe to make when peaches are in season!
Want more delicious appetizers? Check out our plant-based lettuce wraps, summer berry quinoa salad, and honey lemon fruit salad!
I love peach season and this fantastic twist on bruschetta is a great sweet & savory appetizer to make when peaches are ripe! The combination of crunchy bread, salty goat cheese, and soft peaches are a match made in tastebud Heaven.
This easy appetizer is a great summer starter for a barbecue, dinner party, or potluck. It’s a total crowd pleaser, and a fantastic fresh peach recipe. You can also use nectarines for this bruschetta, it tastes great with either!
The earthy goat cheese pairs nicely with the peaches, but if you don’t love goat cheese, you can use ricotta or whipped feta cheese instead!
Why This Recipe Works
- It’s bright, fresh, and perfect for summer.
- Ready in 15 minutes, it’s a quick and easy appetizer.
- Made with whole foods and simple ingredients!
- It’s easy and cooks of any skill level can make this bruschetta.
- Vegetarian, and can be made Gluten Free by using GF bread, toast, or crackers.
Summer Appetizers & Starters
This peach bruschetta is a great appetizer to start your meal off right – these bruschetta toasts are minimal in effort, but big on flavor! A sweet & savory combination that will definitely impress your guests.
Serving great appetizers or hors d’ouerves can set the tone for a fantastic meal. Browse our appetizer recipes here to find your next favorite!
Ingredients
- Peaches – Fresh, ripe, summer peaches are perfect for this recipe. You can also use nectarines too. I haven’t tried this recipe with frozen (and thawed) or canned peaches, so if you do please comment below on how it went, I’d love to hear from you.
- Goat Cheese – I love the sharp, tangy flavor of goat cheese. It works so well paired with the sweet peaches and honey.
- Toasts – I sliced a French baguette on the diagonal, and toasted them under a broiler for 5 minutes until they were crisp and brown.
- Red Onion – for a little kick!
- Garlic – for a great flavor in the bruschetta!
- Basil – we love growing basil in our garden in the summer (and in our Aerogarden all year round!) which gives it that familiar Italian bruschetta flavor.
- Honey: As beekeepers, we have plenty of raw honey so I try to use it in all my recipes instead of sugar. I’d recommend trying a local farmers market to find local raw honey in your area.
- Good Extra Virgin Olive Oil
Substitutions and Variations
- Instead of peaches you can use nectarines, or substitute other stone fruit like plums, apricots, or cherries.
- If you don’t like goat cheese you can use ricotta or cream cheese.
- For a vegan version, use a plant-based cream cheese and agave nectar instead of honey.
How To Make This Recipe
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Step 1: Slice the baguette, and place the slices on a sheet pan. Place the pan in the oven, and broil them on high heat for 3 to 4 minutes until they begin to lightly brown. Be sure to watch the bread while it’s under the broiler so it doesn’t burn. Remove pan from the oven and set aside to cool.
Step 2: Chop the peaches into bite-sized pieces about 1/4 inch. Place the diced peaches into a large mixing bowl. Add the chopped onion, garlic, and basil. Toss well to combine.
Step 3: Spread about 1 teaspoon of goat cheese on each toast. Repeat until all pieces of toast are covered with the cheese.
Step 4: Top with 1 tablespoon of the peach mixture. Place the topped toasts on a serving plate. Repeat, adding bruschetta to each toast.
Step 5: Drizzle each toast with a bit of olive oil and honey.
Step 6: Serve immediately at room temperature.
FAQs & Recipe Tips
I like using a traditional French baguette, sliced into diagonal pieces. You could use any bread variety you prefer, or crackers.
Yes! Be sure to use use certified gluten free bread or crackers instead of the traditional baguette.
If you don’t like the flavor of goat cheese you can substitute cream cheese or ricotta cheese. You can use a dairy-free version if desired.
Pro Tips
- When chopping the peaches, make them the same size. You want the pieces small enough to be bite-sized and have a consistent texture in each bite.
- For a sweeter bruschetta, drizzle a little extra honey right before serving.
- If making this recipe ahead of time, make the plum mixture first, and refrigerate. Before serving toast the bread and spread the ricotta on.
- This recipe is vegetarian and does not contain meat. To make vegan, substitute the goat cheese for a plant-based cream cheese instead.
More Easy Appetizers You May Enjoy
- Thai Quinoa Salad with Peanut Sauce Recipe
- Mini Caprese Skewers Recipe
- Spicy Pineapple Salad with Jalapeno and Lime Recipe
- Green Goddess Hummus Recipe
- Arugula Pear Salad Recipe with Honey Vinaigrette Dressing
Share This Summer Recipe!
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Peach Bruschetta with Goat Cheese and Honey
Equipment
Ingredients
- 1 large baguette about 24 baguette slices, 2/3 inch thick
- 4 peaches halved, pits removed
- 1/3 cup red onion finely chopped
- 1 clove garlic minced
- 1/2 cup fresh basil thinly sliced or julienned
- 4 ounces plain chevre goat cheese
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
Instructions
- Slice the baguette, and place the slices on a sheet pan. Place the pan in the oven, and broil them on high heat for 3 to 4 minutes until they begin to lightly brown. Be sure to watch the bread while it’s under the broiler so it doesn’t burn. Remove pan from the oven and set aside to cool.
- Chop the peaches into bite-sized pieces about 1/4 inch. Place the diced peaches into a large mixing bowl. Add the chopped onion, garlic, and basil. Toss well to combine.
- Spread about 1 teaspoon of goat cheese on each toast. And top with 1 tablespoon of the peach bruschetta mixture. Place the topped toasts on a serving place. Repeat adding the goat cheese and bruschetta to each toast.
- Drizzle each toast with a bit of olive oil and honey. Serve immediately at room temperature.
Video
Notes
Dietary Modifications
- This recipe is vegetarian and does not contain meat. To make vegan, substitute the goat cheese for a plant-based cream cheese instead.
- To make gluten free, use certified gluten free bread or crackers instead of the baguette. Ensure all of your ingredients are certified GF before using.
Substitutions and Variations
-
- Instead of peaches you can use nectarines, or substitute other stone fruit like plums, apricots, or cherries.
-
- If you don’t like goat cheese you can use ricotta or cream cheese.
-
- For a vegan version, use a plant-based cream cheese and agave nectar instead of honey.
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
I love this recipe, absolutely delicious!
A super variation on our favorite
A great pick me up that is delicious
A great creative combination of flavors which I really liked