Ruffled Apron Blog

Peach and Goat Cheese Bruschetta

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I mean, I just made a watermelon caprese, so I figured, why not add a peach and goat cheese bruschetta to the mix?

peaches and goat cheese with basil on a crostini

2019 is quickly turning into the summer of fruit spins on classic Italian appetizers over here at Ruffled Apron! I gotta say, I definitely don’t hate it.

peach and goat cheese bruschetta

Fresh, seasonal fruit is the best way to add a refreshing twist on classic dishes. It screams summer and adds that crisp, sweet, juicy element that a lot of dishes are often missing. Plus, my Strawberry Bruschetta is an oldie but goodie on the site and truly impresses even the pickiest of guests.

close up of peach bruschetta b

So, since I am halfway through a bushel of Georgia peaches, it seemed like a no brainer to put a peach spin on one of my most popular recipes. Then I swapped goat cheese for the ricotta cheese because let’s be honest, to me, goat cheese makes everything better!

angle view of peach bruschetta

Ripe and juicy, these peaches add the perfect amount of sweetness to offset the tangy goat cheese and balsamic vinegar. Don’t like goat cheese? You can easily swap it out for the whipped ricotta cheese just like in the strawberry bruschetta .

narrow tray of peach and goat cheese bruschetta appetizer

With just a handful of ingredients and a couple quick steps and this simple peach and goat cheese bruschetta comes together so easily. If you can mix, whip and spoon – this recipe is for you.

hand grabbing a peach crostini appetizer

Fair warning: I also add in a step to make your own crostini, but you can totally buy pre-made crostini if you are short on time or just don’t want to turn on your oven. You could also totally just use grilled bread too! The sky is the limit with this flavor combo – so if you make it – I want to see it! Snap a picture of your version and hastag is with #ruffledaproneats on IG and Facebook.

Print

Peach Bruschetta

Course Appetizer, Snack
Servings 12

Ingredients

For the crostini

  • 1 medium baguette, sliced into 1/2 rounds
  • 2 teaspoons olive oil (or olive oil spray)

For the whipped goat cheese

  • 5 ounces goat cheese
  • 2 ounces cream cheese
  • 1/4 teaspoon honey
  • 1/8 teaspoon salt

For the bruschetta topping

  • 2 cups diced peaches
  • 1 tablespoon olive oil
  • 6-8 large basil leaves, torn into pieces
  • 1/2 teaspoon white balsamic vinegar
  • 1/4 teaspoon honey
  • 1/8 teaspoon salt

Instructions

For the crostini

  1. Assemble baguette rounds on a large baking sheet and lightly spray or brush the bread with olive oil. Broil until golden brown and crispy, about 4 minutes.  Flip and repeat the same process on the other side.  Watch these carefully so they don't burn.  

For the whipped goat cheese

  1. Add goat cheese, cream cheese,, honey and salt to a medium sized bowl and whip using a hand mixer or food processor until fluffy, about 2-3 minutes.  Chill until ready to assemble.

For the bruschetta topping

  1. In a small bowl, whisk together olive oil, white balsamic vinegar, honey and salt.  Toss vinaigrette with peaches and basil and refrigerate for at least 10 minutes. 

  2. To assemble the bruschetta, spread 1/2 tablespoon of whipped goat cheese on each round and top with the peach and basil mixture. I recommend doing this step right before serving.