Peach & Tomato Bruschetta



  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 baguette, thinly sliced
  • 2 Stemilt yellow peaches, peeled and chopped
  • 1 tomato, chopped
  • 1/3 cup fresh basil, thinly sliced
  • 2 tbsp balsamic vinegar
  • salt and pepper

Adding peaches to bruschetta adds a slight sweetness and tart that pairs really well with the tomatoes making it the perfect summertime app.

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  1. Preheat the oven to broil.
  2. Add the minced garlic and olive oil to a frying pan and fry on low heat until the garlic has become aromatic and begins to turn light brown. Remove from the heat.
  3. Arrange the sliced bread on a baking sheet. Brush the bread with the garlic oil and then place it into the oven and broil until toasted. Remove from the oven and let cool.
  4. In a medium bowl, combine the peaches, tomatoes, and basil.
  5. Top the sliced bread with the tomato and peach mixture. Drizzle with balsamic vinegar, and season with salt and pepper.
  6. Serve immediately.

Nutritional Information

Per Serving

  • Calories: 162
  • Fat Content: 5.6g
  • Saturated Fat Content: 0.9g
  • Unsaturated Fat Content: 4.3g
  • Trans Fat Content: 0g
  • Carbohydrate Content: 24g
  • Protein Content: 4g
  • Cholesterol Content: 0mg
  • Fiber Content: 1.7g
  • Sugar Content: 3.7g
  • Sodium Content: 200mg