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Peach and Goat Cheese Bruschetta

A vibrant summer appetizer featuring toasted baguette slices topped with creamy whipped goat cheese, fresh juicy peaches, basil, and a sweet honey drizzle.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Italian, Summer
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Bruschetta Base
  • 1 French baguette sliced on the bias
  • 3 tbsp extra-virgin olive oil for brushing
Toppings
  • 8 oz fresh goat cheese (chèvre) softened
  • 2 tbsp milk or heavy cream optional, for whipping
  • 3 medium ripe yellow peaches pitted and diced
  • 0.25 cup fresh basil leaves torn
  • 3 tbsp high-quality honey for drizzling
  • pinch flaky sea salt to taste
  • pinch black pepper freshly cracked

Equipment

  • Baking sheet
  • Pastry brush
  • Mixing bowls
  • Cutting board and knife

Method
 

  1. Preheat oven to 400°F (200°C) or heat a grill pan.
  2. Arrange baguette slices on a baking sheet and brush both sides with olive oil.
  3. Toast bread in the oven for 8–10 minutes, flipping halfway, until golden brown. Let cool slightly.
  4. In a bowl, whip the softened goat cheese with milk or heavy cream until smooth and spreadable.
  5. Spread a generous layer of whipped goat cheese onto each slightly warm crostini.
  6. Top the cheese layer evenly with the diced fresh peaches.
  7. Garnish with torn fresh basil leaves.
  8. Drizzle honey over the bruschettas and finish with a sprinkle of flaky sea salt and black pepper. Serve immediately.

Notes

Do not assemble too far in advance to prevent the bread from becoming soggy. You can substitute ricotta if you prefer a milder cheese.