This Strawberry Peach Bruschetta recipe combines the sweetness of ripe strawberries and peaches with the savory notes of fresh mint and basil finished off with a drizzle of balsamic glaze. It’s a super easy and simple dish that celebrates some of summer's best produce.
Whether you're hosting a summer gathering, lazy day picnic or looking for a quick and easy snack on a warm summer day, this recipe is sure to impress.
What Is Bruschetta
The word bruschetta is derived from the word bruscare which means to “roast over coals” or “to toast”.
Bruschetta (pronounced broo-sket-ta) is a slice of Italian bread grilled or toasted in the oven. It is often rubbed with cloves of garlic and brushed with olive oil before adding the toppings.
Ingredients You Need to Make Strawberry and Peach Bruschetta
- baguette
- fresh strawberries
- fresh peaches
- fresh mint
- fresh basil
- fresh lemon juice
- lemon zest
- Goat cheese
- honey
- balsamic glaze
- sea salt
How To Make This Fruity Bruschetta
Step 1: Prepare the Baguette
Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and lightly brush both sides with olive oil. Bake for about 7-8 minutes, or until the slices are golden and crispy. Remove from the oven and let them cool.
Step 2: Prepare the Fruit Mixture
In a medium bowl, combine the diced strawberries and peaches. Add the lemon juice, zest, and 1 tablespoon of the finely chopped mint and basil and gently mix until everything is well combined.
Step 3: Assemble the Bruschetta
Spread some of the goat cheese onto each toasted baguette slice. Top with 1 tablespoon of the strawberry and peach mixture, making sure to drain any liquid and evenly distribute the fruit.
Step 4: Drizzle with Honey and Balsamic Glaze and Serve
Lightly drizzle the assembled bruschetta with a bit of honey and balsamic glaze. Garnish with some of the chopped mint and basil and serve immediately.
How To Serve
This recipe is best served at room temperature. Once you assemble the toast it should be served immediately, or your toast may become too soggy.
Substitutions and Variations
- Cheese Options: If you’re not a fan of goat cheese, try using ricotta, cream cheese or even a mild feta.
- Vegan Option: You can replace goat cheese with a vegan cheese spread.
- Herbs: Experiment with other fresh herbs like cilantro for a different flavor profile.
- Fruit Swap: You can try this recipe with other seasonal fruits like raspberries, cherries, or nectarines.
How To Store Leftovers
If you have any leftovers, store the toast and the fruit topping separately in airtight containers. Place the fruit in the refrigerator. The fruit mixture will continue to break down, so I suggest using the leftover fruit to serve with yogurt or ice cream or use in a smoothie within 1-2 days.
Yes, You can certainly use other fruits like raspberries, blueberries or any fruit combination you choose.
Absolutely, although traditional bruschetta is made with Italian bread, you can use French baguette, ciabatta, or any other hearty bread.
This recipe is best eaten fresh however you can make the topping in advance. I suggest no more than 3-4 hours in advance. When you are ready to use, be sure to drain the mixture well before spooning over the toast.
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Strawberry Peach Bruschetta with Honey and Balsamic Glaze
This Strawberry Peach Bruschetta recipe combines the sweetness of ripe strawberries and peaches with the savory notes of fresh mint and basil finished off with a drizzle of balsamic glaze. It’s a super easy and simple dish that celebrates some of summer's best produce.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 20
- Cuisine: Italian
Ingredients
- 1 Italian baguette, sliced into ½-inch round
-
Olive oil, for brushing
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10 -12 fresh strawberries, hulled and diced
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2 fresh medium peaches, peeled and diced
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juice of half a small lemon
-
zest of a small lemon
-
¼ cup fresh mint, finely chopped
-
¼ cup fresh basil, finely chopped
- pinch of sea salt
-
4 oz goat cheese, softened
-
2 tablespoons honey
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2 tablespoons balsamic glaze
Instructions
-
Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and lightly brush both sides with olive oil. Bake for about 7-8 minutes, or until the slices are golden and crispy. Remove from the oven and let them cool.
-
In a medium bowl, combine the diced strawberries and peaches. Add the lemon juice, zest, and finely chopped mint and basil, season with a pinch of sea salt to enhance the flavor. Gently mix until everything is well combined.
-
Spread some of the goat cheese onto each toasted baguette slice. Top with 1 tablespoon of the strawberry and peach mixture, making sure to drain any liquid and evenly distribute the fruit.
-
Lightly drizzle the assembled bruschetta with a bit of honey and balsamic glaze. Garnish with some of the chopped mint and basil and serve immediately.
Lo' says
I am so glad I read this post. I got 2 deals in 1! I had a friend who made a similar baguette recently so that's what first caught my eye. I will definitely be trying the recipe. Secondly, I never knew I could use the product to clean my cutting board and knife. I am constantly using up my dishwashing liquid to do this in between cuts so thanks for making me aware. I will have to go out and buy some. ~Lowanda http://sunshineandelephants.blogspot.com/
Celeste says
Thanks Lo' for stopping by and leaving a comment. It's always nice to know when someone benefits from what I've shared.
Alison says
I'm always looking for new strawberry recipes (they are my fav!), so I'm definitely pinning this! Yum!! 🙂
Linda says
Woooooow so inviting
Celeste says
Thanks Linda, if you give it a try let me know what you think.
Tonya says
Absolutely love Green Works! And this strawberry peach bruscetta looks inviting!
Celeste says
Thanks Tonya, I hope you are having a wonderful week.
David @ Spiced says
What a fun and easy summer appetizer! I love the strawberry + peach combo, and that balsamic glaze sounds like the perfect finishing touch. Thanks for sharing! #client
Celeste says
Thanks David, it's pretty tasty and hard to eat only one.