When my neighbor dropped off a basket of perfectly ripe peaches yesterday morning, I knew exactly what I was making, my Peach and Goat Cheese Bruschetta.
You know that moment when summer fruit practically glows on your counter? I grabbed my favorite baguette, that creamy goat cheese I always keep tucked in the fridge, and got to work.
The kitchen filled with the sweet perfume of fresh peaches as I sliced them, these gorgeous little toasts were coming together like pure summer magic.
Why I Keep Coming Back to This Peach and Goat Cheese Bruschetta
I make this Peach and Goat Cheese Bruschetta every summer because it never fails to make people smile.
My grandkids request it for every backyard gathering, and honestly, I can whip it up faster than they can set the picnic table.
Speaking of summer peaches, if you’re drowning in them like I usually am come July, you might want to bookmark my Ultimate Peach Cobbler Smoothie Recipe, it tastes exactly like dessert but counts as breakfast in my book.
And when you’ve got extra ripe ones threatening to go soft, my Easy Summer Peach Fritters Recipe will save the day.
I made a batch last Sunday morning and my husband declared them better than the county fair’s!
What You’ll Need to Make This Peach and Goat Cheese Bruschetta
- 1 French baguette or Italian loaf (day-old works beautifully)
- 3-4 ripe peaches (firm but fragrant—give them a gentle squeeze)
- 8 oz goat cheese (room temperature spreads like butter)
- Fresh basil leaves (about 20—I grow mine, but store-bought works)
- Good quality olive oil (don’t skimp here—you’ll taste the difference)
- Honey (just a drizzle)
- Flaky sea salt and cracked black pepper
- Optional: balsamic glaze (for those who like a tangy finish)
Note: Can’t find goat cheese? Ricotta mixed with a squeeze of lemon works in a pinch, though the tang won’t be quite the same.
How I Make This Peach and Goat Cheese Bruschetta
Start by slicing your bread about ½ inch thick—any thinner and it won’t hold up to the toppings. Brush both sides with olive oil (I keep mine in a little bottle with a pastry brush nearby).
Toast these on a hot grill pan or under the broiler for about 2 minutes per side until you see those gorgeous golden edges and char marks.
While your bread cools slightly, slice your peaches. Here’s my trick: cut them into half-moons about ¼ inch thick. Too thick and they’ll slide right off when someone takes a bite—learned that the hard way at my daughter’s baby shower!
Now for the fun part. Take your room-temperature goat cheese and spread it generously on each toast—really swoosh it on there. Your Peach and Goat Cheese Bruschetta needs that creamy base. Layer on 2-3 peach slices per toast, slightly overlapping them.
Tear your basil leaves into smaller pieces (scissors work too if you’re feeling precise) and scatter them over the peaches.
Drizzle everything with honey and your best olive oil, then finish with a pinch of salt and fresh cracked pepper.
How I Build the Perfect Peach and Goat Cheese Bruschetta
After making this Peach and Goat Cheese Bruschetta more times than I can count, here’s what I’ve learned.
First, always bring your goat cheese to room temperature—cold cheese will tear your toast.
Second, if your peaches aren’t perfectly ripe, macerate them with a tiny bit of sugar for 10 minutes. Works like a charm.
And here’s my biggest secret: a light sprinkle of fresh thyme leaves takes this from good to absolutely unforgettable.
Not everyone notices it, but they always ask what makes mine special.
Print
Peach and Goat Cheese Bruschetta
- Total Time: 20 minutes
- Yield: 8 appetizers
Description
Sweet summer peaches meet creamy goat cheese on crispy toasted bread—the perfect appetizer for any warm-weather gathering
Ingredients
- 1 baguette, sliced ½ inch thick (8 slices)
- 8 oz goat cheese, room temperature
- 3–4 ripe peaches, sliced into half-moons
- 20 fresh basil leaves
- 3 tablespoons olive oil
- 2 tablespoons honey
- Flaky sea salt and black pepper to taste
- Optional: balsamic glaze for drizzling
Instructions
- Brush bread slices with olive oil on both sides. Grill or broil for 2 minutes per side until golden and slightly charred.
- Allow toasts to cool for 2 minutes, then spread each generously with room temperature goat cheese.
- Arrange 2-3 peach slices on each toast, slightly overlapping.
- Tear basil leaves and scatter over peaches.
- Drizzle with honey and remaining olive oil.
- Season with salt and freshly cracked pepper.
- Serve immediately while toast is still crispy.
Notes
- For extra flavor, add a tiny sprinkle of fresh thyme
- Peaches can be grilled for 1 minute per side for a smoky sweetness
- Substitute pears in fall or cherry tomatoes for a savory version
- Prep Time: 15 minutes
- Cook Time: 5 minutes
What if peaches aren’t in season?
Fresh pears work wonderfully in fall, or try roasted grape tomatoes for a savory twist. Though between you and me, nothing quite matches a perfect summer peach.
How do I keep the peaches from browning?
A gentle brush of lemon juice helps, but honestly, if you’re serving these right away (which you should), it won’t be an issue.
These disappear too fast for browning to matter!
Can I grill the peaches first?
Absolutely! Sometimes I’ll throw them on the grill for just a minute per side.
Brings out their sweetness and adds a subtle smoky note that makes people think you’re a culinary wizard.
If you’re collecting summer appetizer ideas like I do, come find me on Pinterest, I’m always pinning new peach recipes and party spreads that make entertaining feel effortless.
My Favorite Occasions for Peach Bruschetta
I serve my Peach and Goat Cheese Bruschetta at every summer gathering, from fancy wine nights with the book club to casual Sunday brunches on the porch.
But honestly? Some of my favorite moments are the unplanned ones, like when my sister stops by unexpectedly and I throw these together while the coffee brews.