Peach & Tomato Bruschetta


At the beginning of summer, as soon as the weather begins to warm, I eagerly wait in anticipation for the first peaches to hit the markets. When they do, I eat a peach every day, sometimes two. Then I begin to make all of the recipes that I’ve been brainstorming since the last season. Along with recreating any recipes that were a hit with my family and friends. This year, one of these was my Peach & Tomato bruschetta recipe!

When peaches are in season, I love to buy them by the dozen. I place them on the counter to ripen slightly, and as soon as they start to feel soft, I put them in the fridge to delay the ripening, so I can enjoy them for days to come. If my peaches start to ripen too fast, I take this as a cue to invite friends over for a barbecue so I can make one my favorite appetizers, peach, and tomato bruschetta, a hot with the grownups and kids.

Peach and tomato bruschetta is so much better than regular tomato bruschetta. Adding peaches to bruschetta adds a slight sweetness and tart that pairs really well with the tomatoes. I like to toast the bread and then brush with garlic oil versus adding garlic to the fruit mixture. This allows for a more mellow garlic flavor. I find that when I add it to the fruit mixture it tastes too sharp. Other flavors that work well on bruschetta are basil and balsamic vinegar. There is a lot of sweet, salty, and acid going on in this dish, which in my opinion, are some of the key components that make up a great flavorful meal. Bruschetta is such an easy appetizer to prepare. Minimal fuss and minimal mess. It’s a nice light appetizer to prepare during the summer months. And if you’re like me and you don’t like turning on the stove when it’s too warm outside, you can always opt to toast the bread outside on the grill!


  • 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