Grilled Peach Bruschetta ( Vegan Option Included)

This Grilled Peach Bruschetta has all the right moves for your next summer party: sweet and smoky grilled peaches, creamy goat cheese, and fresh basil are served over lightly grilled bread. Vegan Option included.
Disclaimer: This post is sponsored by Geyser Peak Winery. All opinions are my own.
grilled peach bruschetta with basil on a round wood serving boars
Summertime calls for outdoor-inspired snacks, and I’m thrilled to share one of my company’s best-selling summer appetizers from my catering menu. People have been going bonkers for this Grilled Peach Bruschetta for years now, and I’m pleased to not only finally share the easy summer appetizer recipe with you, but also reveal how quickly and easily it comes together.
grilled peach bruschetta with goat cheese decorated with fresh basil

Serve these Grilled Peach Bruschetta with a chilled white wine

This sweet and smoky Grilled Peach Bruschetta with tangy goat cheese and earthy basil immediately sprang to mind to pair with their 2018 California Sauvignon Blanc.
ingredients for grilled peach bruschetta on a white wood surface and a bottle of sauvignon blanc
This Sauvignon Blanc is a wonderful summer-friendly wine to serve with this Grilled Peach Bruschetta. It’s got a range of citrus notes like tangerine and lime which balance out the sweet smokiness of the grilled peaches, and the grassy aromas play well with the tangy goat cheese.
grilled peach bruschetta served on a wooden board next to a bottle of white wine

Why you’ll love this Grilled Peach Bruschetta

Quite frankly, this Peach Bruschetta is perfect in all its simple, summery glory.
Crunchy, charred bread is spread with a thin layer of rich, creamy goat cheese! The bruschetta are topped with ripe, grilled peaches that are lightly seasoned with freshly cracked black pepper and flaky sea salt. Serve them decorated with the thinnest ribbons of fresh basil. Sometimes I’ll add a finishing touch of honey, but if the peaches are sweet enough, it doesn’t need it.
Grilled Peach Bruschetta are  everything that summer dreams are made of. Pair these  appetizers with these Corn Fritters for a perfect duo of summer appies!

What’s the difference between a crostini, a bruschetta and a tartine anyway? 

Really, the difference is not a big one.  It’s mostly the bread used and its size. A real authentic Italian Bruschetta is made by toasting whole, wide slices of a rustic white Italian or sourdough type white bread. Mostly, bruschetta is served with fresh toppings, like tomatoes, fresh or grilled fruit, and basil.

Crostini are sliced a lot smaller and thinner and they are toasted!  The bread is often day-old white bread baguette or multigrain baguette.  Toppings are on the richer side – think pates and cheese spreads.

A tartine, on the other hand, is the French version of an open-faced sandwich, pretty much the same thing as a crostini, just in big. You could probably call this peach bruschetta a peach crostini as well as I use baguette and cut it quite small.

Grilled Peach Bruschetta served on a small plate with a platter of bruschetta and white wine in the background

How to make Grilled Peach Bruschetta

The first step to Grilled Peach Bruschetta heaven is to grill up those beautiful peaches. Cut them in half and brush the flesh side with oil and grill flesh side down for 3-4 minutes. Allow some char to develop so you get some lovely charred flecks in the final product. They’ll also develop a really tasty caramelized note.

Allow the peaches to cool before chopping them up and tossing with a bit of salt and pepper. Next, brush the bread slices lightly with olive oil and grill them until they are toasted. You can also toast them in the oven at 375 degrees for 5-7 minutes.

When the bread is toasted allow it to cool before spreading the goat cheese on top so that it does not melt. Top it with the peach mixture followed by thin ribbons of basil. That’s it!

bite sized grilled peach bruschetta with goat cheese and fresh basil on a wooden board

How far in advance can I make this bruschetta recipe?

You can grill the peaches a day or two beforehand, then toast the bread and assemble the bruschetta the day of your party. Definitely wait until just before serving to add the basil for optimum freshness.

a plate of grilled peaches

What to do with leftover Grilled Peaches

I’ve definitely had more grilled peach mixture than I needed when making this for events in the past, so I’ve come up with quite a few creative uses for it so that it wouldn’t go to waste.

If you wind up with leftover grilled peach yumminess, you can use it as a topping for your favorite protein. It’s really great on top of pork, chicken or fish. Try my salmon with peach chutney! It’s fantastic.

It would also make a delicious topping for ice cream, French toast, as a fruity addition to my coconut chia pudding – or spooned on top of yogurt with a drizzle of honey for breakfast!

a wood board with grilled peach bruschetta and a hand reaching for a glass of white wine

Can I make these peach crostini without goat cheese?

Totally, If you don’t like goat cheese, you can use ricotta or burrata.

Can I make this crostini recipe vegan?

Absolutely! Try my recipe for vegan macadamia ricotta and use that instead of the goat cheese.

Thanks for reading! To keep up with me in the kitchen, follow me on FacebookInstagramTwitter and Pinterest.

If you make this Grilled Peach Bruschetta, don’t forget to share it using the hashtag #LePetitEats! And make sure to check out Geyser Peak Wines for all your summertime celebration needs!

5 from 1 vote

Grilled Peach Bruschetta

This Grilled Peach Bruschetta has all the right moves for your next summer party: sweet and smoky grilled peaches, creamy goat cheese and fresh basil are served over lightly grilled bread.

Course Appetizer, Snack
Cuisine Italian
Keyword appetizer, bruschetta recipes, peach appetizer
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 -12
Calories 172 kcal
Author Denisse


  • 1 baguette French bread thinly sliced
  • Pinch of pepper
  • 3 tablespoons olive oil divided
  • 4 ounces goat cheese room temperature
  • 3 medium ripe peaches halved and cored
  • Flaky sea salt and freshly cracked black pepper to taste
  • 2 tablespoons fresh basil chopped


  1. Preheat and oil a cast iron grill pan or a grill. Brush 2 tablespoons olive oil evenly over bread slices and grill over medium heat until crisp and lightly charred on both sides, about 5 minutes. Set aside to cool.

  2. Brush peach halves with vegetable oil or spray with non-stick spray. Grill, flesh side down, until lightly charred, about 3-4 minutes. Set aside to cool slightly, then chop and place in a medium sized bowl.
  3. Toss in a bowl with with salt, pepper and remaining tablespoon of olive oil.

  4. Spread a thin ayer of goat cheese over each slice of bread and top with a dollop of the grilled peach mixture. Season with additional salt and pepper and garnish with basil.

Recipe Notes

How far in advance can I make this?

You can grill the peaches a day or two beforehand, then toast the bread and assemble the bruschetta the day of your party. Definitely wait until just before serving to add the basil for optimum freshness.

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  1. putonyourcakepants

    Mmm…I love the idea of using grilled peaches in place of tomatoes on bruschetta. I’m impressed you took these pictures while in the midst of preparing a multi-course meal for so many people! This looks like a wonderful appetizer 🙂

    1. le petit chef

      Thanks so much! I have been loving the combination of stone fruits with burrata lately- in fact I just finished eating a nectarine caprese salad with mint for lunch! I can’t get enough!


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