Why you’ll love this Grilled Peach Bruschetta
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!
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.
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!
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
- 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
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.
- 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.
Toss in a bowl with with salt, pepper and remaining tablespoon of olive oil.
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.