Summer Peach Bruschetta Is My Favorite August Recipe

Nothing says summer quite like peaches and this summer peach bruschetta is just a lovely piece of toast. This recipe is simple and quick to make so it’s perfect for an al fresco dinner party appetizer.

With most bruschetta recipes the most important thing is using high quality fresh ingredients. This summer peach bruschetta is no different. Since there are only 5 main components to this recipe (out of 8 total ingredients) you really want to focus on getting the best of the best.

That being said, feel free to make substitutions for certain things like the bread you use or the brand of balsamico. I usually give some brand suggestions in recipes so you know what I’m using, but I also love when people treat my recipes as guidelines and customize them as they see fit.

One thing you absolutely need to make the best peach bruschetta is ripe, juicy peaches. They are the star of this recipe so the fresher the better!

What Is Bruschetta?

Bruschetta is an Italian antipasto (starter) of toasted bread rubbed with garlic and topped with olive oil and salt. Further toppings include tomatoes, cured meats, fish, cheeses, and more.

The most famous variation of bruschetta is where the bread is topped with chopped tomatoes, garlic, onion, and basil. The Catalan Pan Con Tomate (pa amb tomàquet) is a similar dish that also makes great canapes.

How To Make This Delicious Summer Peach Bruschetta

summer peach brushetta ingredients on a kitchen marble countertop

Ingredients (4 Servings)

  • 4 slices Artisan Bread – You really want to use the best bread you can find so avoid the white sandwich bread or pre-sliced baguette for this recipe. I love to just buy a whole loaf and slice it myself (see below) since I decide the thickness I need based on recipe. Pictured above is a curcuma potato bread made by a local (to me) bakery. Bruschetta usually uses larger slices of bread than a crostini, even though both are appetizers.
  • 2 Avocados – The avocado was chosen as a fat-replacement since I did not use olive oil. This also provides a nice and smushy bed for the sliced peaches to lay on so they don’t slide right off.
  • 4 Peaches
  • 200 grams Ricotta
  • Hard Cheese – In this bruschetta recipe I decided to use salty cheese instead of just salt so I got a block of Gran Biraghi. This cheese is quite hard to find in America so you can substitute in some Grana Padano like this one.
  • Balsamic Glaze – In Italy this ingredient is called glassa and is a reduction of balsamic vinegar. These days many places don’t cook the vinegar down in the traditional method, but instead use additives like honey or other starches/thickeners. I used Ponti balsamic glaze for this recipe, which is a popular middle of the road version. You can of course go super premium if you like, and I would love to have been able to do it myself.
  • Freshly Cracked Black Pepper – To taste
  • Olive Oil – As needed

Instructions

The first step is to slice your bread. And yes I use a deli style meat slicer to slice my bread since it gives me perfectly even slices every time. I use the Graef SKS100 which doesn’t seem to be sold in America, but it is a decent and affordable consumer version.

I set the thickness at 16.5mm so these summer peach bruschette have a nice and sturdy base.

While bruschetta is traditionally done over a grill or open flame, I find a clad steel pan gives me a more even toast. Simply pour in a quick glug of olive oil on medium heat, and when hot lay down your slices of bread.

You can toast both sides if you like, or just one. That’s totally up to you. I do both sides since the bread I used was very soft to begin with.

Once your bread is toasted you can compose the peach bruschetta. Lay down the slices of toast and smear on some smashed avocado. Then slice your peaches into nice even wedges and lay them down. Next dollop on some ricotta before drizzling with the balsamic glaze. Finally crack over some black pepper and microplane over just a bit of the hard cheese to give some saltiness to this tasty peach bruschetta.

What To Serve With This Summer Peach Bruschetta?

a slice of summer peach bruschetta with ricotta and balsamic glaze

Since bruschetta is already an appetizer, it is often paired with more substantial dishes in the primi or secondi (first and second course) part of an Italian meal. As this summer peach bruschetta is full of bright and fresh flavors you’ll want to pair it with dishes that complement those flavors. Here are a few choices I think you’d like.

a slice of summer peach bruschetta with ricotta and balsamic glaze

Summer Peach Bruschetta

This refreshing and delicious summer peach bruschetta makes the perfect starter for an al fresco dinner with friends.
5 from 2 votes
Course Appetizer
Cuisine European, Italian
Servings 4 people
Calories 377 kcal

Equipment

  • 1 Bread Knife or a deli slicer if you want perfectly even slices
  • 1 Pan

Ingredients
  

  • 4 slices Artisan Bread
  • 2 Avocados
  • 4 Peaches
  • 200 grams Ricotta
  • Hard Cheese In this bruschetta recipe I decided to use salty cheese instead of just salt so I got a block of Gran Biraghi. This cheese is quite hard to find in America so you can substitute in some Grana Padano
  • Balsamic Glaze In Italy this ingredient is called glassa and is a reduction of balsamic vinegar. These days many places don't cook the vinegar down in the traditional method but instead use additives like honey or other starches/thickeners. I used Ponti balsamic glaze for this recipe, which is a popular middle of the road version. You can of course go super premium if you like, and I would love to have been able to do it myself.
  • Freshly Cracked Black Pepper To taste
  • Olive Oil As needed

Instructions
 

  • Slice your bread into thick pieces.
    4 slices Artisan Bread
  • Place a pan on medium heat and add a bit of olive oil. Lay down your bread slices until toasted. Flip and toast the other side if you wish, otherwise one is fine.
    Olive Oil
  • Compose the bruschetta by laying some smashed avocado on the toast, followed by sliced peaches, ricotta, a drizzle of balsamic glaze, and a sprinkling of freshly cracked black pepper and grated hard cheese.
    2 Avocados, 4 Peaches, 200 grams Ricotta, Hard Cheese, Balsamic Glaze, Freshly Cracked Black Pepper

Notes

These bruschette are best eating right after they are made. They do not store well for any amount of time.
Keyword Bread, Bruschetta, Peach, Summer Recipes
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