Peach Bruschetta Recipe

Prepare and toast bread

Preheat the oven to 425°F (220°C). Slice the baguette or ciabatta on a slight diagonal into 12 slices about 1/2-inch thick. Arrange slices in a single layer on a baking sheet.

Brush both sides of each slice lightly with 2 tablespoons of the extra-virgin olive oil. Sprinkle the tops with half of the sea salt (0.5 tsp) and half of the ground pepper (0.25 tsp).

Toast in the preheated oven 6–8 minutes, then flip slices and toast an additional 4–6 minutes until edges are golden and centers are firm. Remove from oven and while still warm, rub the top surface of each slice with the garlic clove (cut side down) to lightly infuse with garlic flavor.

Prepare peaches: wash, dry, and pit the peaches. Cut into roughly 1/4-inch dice so pieces will sit on the bread without sliding off. You should have about 2 to 2 1/2 cups of diced peaches.

Mince the shallot finely (about 2 tablespoons). Stack and chiffonade the basil leaves, then roughly chop to yield about 1/4 cup loosely packed.

In a medium bowl, combine the diced peaches, minced shallot, chopped basil, lemon juice, honey, remaining 1 tablespoon olive oil, remaining 0.5 tsp sea salt, and 0.25 tsp black pepper. Gently toss to combine and taste; adjust salt, pepper or lemon to balance sweetness and brightness. Let the mixture sit 5–10 minutes to meld flavors.

If using goat cheese or ricotta: spread about 1 teaspoon of goat cheese (or ricotta) on each warm toasted bread slice to create a creamy bed for the peaches. Alternatively, drizzle a few drops of olive oil and skip the cheese if desired.

Spoon about 1 to 1 1/2 tablespoons of the peach topping onto each prepared toast, mounding slightly but keeping pieces from falling over the edges.

Drizzle a small amount (a few drops to 1/4 teaspoon) of aged balsamic vinegar or reduction over each bruschetta. Finish with a light sprinkle of flaky sea salt (a pinch, about 0.25 tsp across all pieces) and a tiny crack of fresh black pepper.

Arrange on a serving platter and serve immediately so the bread stays crisp. If you must hold them briefly, keep toasted slices on a rack to avoid sogginess; add peach topping just before serving.