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.
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 recipe with you, but also reveal how quickly and easily it comes together.
grilled peaches on toast with basil and goat cheese
I’m partnering with Geyser Peak Winery on this post, who have asked me to share some of my favorite seasonal recipes to pair with Sauvignon Blanc this summer. 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
It’s a lively wine composed of Sauvignon Blanc grapes from several vineyards throughout California. Blending fruit from different vineyards is one strategy that winemakers use to yield the best qualities that the fruit from each vineyard has to offer and blend it into something cohesive.
A touch of Gewurztraminer (about 5%), an extremely aromatic grape grown in cooler climates that is known for being super food friendly, rounds out this Sauvignon Blanc, making it an ideal wine for summer snacking and sipping!
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.

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 (so good with ricotta or burrata too, by the way) and topped with ripe, grilled peaches that are lightly seasoned with freshly cracked black pepper and flaky sea salt and topped with the thinnest ribbons of fresh basil. Sometimes I’ll add  finishing touch of honey, but if the peaches are sweet enough, it doesn’t need it.
It’s everything that summer dreams are made of. Pair it with these Corn Fritters for a perfect duo of summer appetizers!

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

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.

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. It would also make a delicious topping for ice cream, or spoon it 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

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!

Grilled Peach Bruschetta

Course Denisse
Keyword appetizer, peaches, summer, vegetarian
Servings 10 -12
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.

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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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