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An oval plate with several servings of fresh peach bruschetta - toasted baguette slices with goat cheese, chopped peaches in balsamic vinegar, and ribbons of fresh basil.
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5 from 1 vote

Balsamic Peach Bruschetta

This recipe is simple, elegant, and easy to tinker with. It’s beautiful and delicious with the most simple of balsamic vinegars… but is *mind blowingly amazing* if you can get your hands on peach balsamic vinegar.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American, Italian
Servings: 6 People
Calories: 268kcal
Author: Marie Porter


  • 3 Fresh Peaches husks removed
  • 1 tablespoon Honey
  • 3 tablespoon Peach White Balsamic Vinegar Or Balsamic vinegar of Choice
  • ¼ cup Fresh Basil Cut into thin strips
  • Salt
  • Pepper
  • 1 Baguette
  • ¼ cup Olive Oil
  • 8 oz Goat Cheese


  • Using a sharp knife, carefully chop peaches into small pieces.
  • In a large bowl, combine peaches, honey, and balsamic vinegar, tossing to coat.
  • Stir in basil, season with salt and pepper to taste.
  • Cut baguette into ¼-1/2″ thick slices – I like to cut them at a bit of an angle. Brush both sides of each bread slice with olive oil, arrange on a broiling pan.
  • Broil bread slices for 3 minutes, flip them all over, and broil for another 2 minutes.
  • Remove from oven, spread each slice with some goat cheese, top with peach mixture.
  • Serve immediately!


– Add in diced fresh tomato
– Try chili flakes, for a bit of a kick
– Try different fresh herbs – dill, tarragon, parsley, thyme, mint, cilantro…
– Add a pressed garlic clove
– Swap the goat cheese for mascarpone, ricotta, or cream cheese
– Add a little finely chopped onion


Calories: 268kcal | Carbohydrates: 32g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 484mg | Potassium: 207mg | Fiber: 2g | Sugar: 11g | Vitamin A: 710IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 2mg