Peach Bruschetta Recipe
This easy peach bruschetta is the ultimate sweet-and-savory summer appetizer! Sliced baguette gets pan-fried until golden, then topped with creamy goat cheese, warm caramelized peaches, and a drizzle of honey. It technically falls into peach crostini territory, but no matter what you call it, it is a total crowd-pleaser.
Ingredients
- 1 white baguette sliced into ¾-inch slices
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- liquid honey for drizzling
- 4 ripe peaches thinly sliced
- goat cheese softened, for spreading
- sprinkle flaky sea salt
- ¼ cup fresh basil leaves chiffonade
Instructions
- Slice the peaches: Slice around the center of each peach pit and gently separate the halves. Remove the pit, then place the flat side down on your cutting board and thinly slice the fruit to your desired thickness.
- Heat the skillet: Place a large skillet over medium heat. Add the olive oil and unsalted butter, allowing the butter to melt completely and start sizzling.
- Toast the baguette: Arrange your baguette slices in a single layer in the skillet. Immediately flip each piece over so both sides can absorb that delicious melted butter, then drizzle the tops with liquid honey. Continually flip the bread until an evenly golden-brown crust forms on both sides, then transfer to a plate. (Work in 2 or 3 batches if needed, adding a touch more butter and oil for each batch).
- Cook the peaches: Reduce the heat to low. Add the peach slices to the same skillet and cook for 2 to 3 minutes, stirring occasionally, until slightly softened and syrupy.
- Add the goat cheese: While the peaches finish warming, spread a generous, even layer of the softened goat cheese across the top of each toasted baguette slice.
- Sprinkle with salt: Lightly sprinkle a pinch of flaky sea salt directly over the goat cheese layer on each piece to perfectly balance the sweetness.
- Add the peaches: Top each piece with 1 to 2 warm peach slices.
- Finish with basil: Sprinkle the fresh basil over top and serve immediately while warm.
0 Comments