This bruschetta recipe is so flavorful, made with sweet summer peaches and tomatoes for an easy and delicious appetizer everyone will love.
When summer tomatoes are ripe for the picking, I eat as many as I can get my hands on. I’ll slice them up for a BLT, make my favorite chicken caprese, and add them to salads like my burrata and tomato salad with avocado. This peach and tomato bruschetta is a stellar summer appetizer. It’s a delightful trifecta made with the ripest tomatoes I can find, fresh farmers’ market peaches, and herbaceous basil. First I infuse some olive oil with garlic and toast up some crostini. While it toasts, I gently mix tomatoes and peaches with basil, a fruity olive oil, and sweet, syrupy balsamic vinegar. A final topping on the toast and these poppers are ready to rock.
Why You’ll Love It
- This bruschetta comes together quickly and easily and is the perfect last-minute snack or appetizer to whip up
- Peaches, tomatoes, and basil are the ultimate fresh, sweet, and juicy summer flavor combo
- It’s easily customizable (use any stonefruit you like)
What is Bruschetta Made of?
- Tomatoes—Heirloom, Roma, and/or cherry tomatoes are all perfect for bruschetta
- Peaches—any variety you like
- Garlic—for infusing our olive oil that we then brush over our crostini
- Basil—fresh basil brightens things up and is the perfect companion to summer peaches and tomatoes. Tarragon would also be yummy.
- Olive oil—I like a nice fruity one for this
- Balsamic vinegar—for some sweet acidity and complexity
- Sourdough baguette—any type of baguette works great but this is my fave
Find the complete recipe with measurements below.
How to Make This Bruschetta
- Infuse the olive oil with garlic until fragrant. In a saucepan, sauté ¼ cup olive oil with a smashed clove of garlic over medium heat for 3-5 minutes or until fragrant, being careful not to let the garlic burn.
- Toast the crostini. Slice the baguette into ¼-inch slices and brush with olive oil mixture. Place the rounds in a toaster oven or oven (at 400°F) and toast until lightly browned, about 4-5 minutes. Let the crostini cool.
- Prep the fruity mixture. While the crostini is toasting, add the tomatoes, peaches, basil, remaining olive oil, balsamic, and salt and pepper, to a large bowl. Gently toss to combine. Top the toasted baguette rounds with the fruit mixture and serve immediately.
FAQ and Recipe Tips
- What type of tomato is most commonly used for bruschetta? Roma tomatoes may be the most popular variety of tomato used for bruschetta. However, any fresh, ripe (and preferably in-season) tomato will work. I love using heirloom or cherry tomatoes when making bruschetta. Whatever variety you choose, make sure it’s sweet, juicy, and flavorful!
- Why is my bruschetta soggy? Tomatoes can sometimes drain their moisture making the topping wet and moist. If the bruschetta is going to be sitting around for a bit, I’ll serve the tomato mixture in a bowl with toasted sourdough crostinis on the side for people to help themselves. However, if you are serving straight away, definitely top the crostini rounds with the fruity mixture and serve on a platter. And don’t skip seeding the tomatoes or you’ll end up with a soup.
Peach and Tomato Bruschetta
This bruschetta recipe is so flavorful, made with sweet summer peaches and tomatoes for an easy and delicious appetizer everyone will love.
Servings 8
Calories 164kcal
Ingredients
- ¼ cup plus ⅛ fruity extra-virgin olive oil divided
- 2 large cloves garlic one smashed and left whole, the other chopped finely
- 1 sourdough baguette
- 2-3 tomatoes such as heirloom, roma, or cherry (or a mix), seeded and chopped
- 2 peaches peeled and chopped
- â…“ cup chopped fresh basil leaves
- 2 teaspoons balsamic vinegar
- kosher salt and freshly ground black pepper to taste
Instructions
- In a saucepan over medium, sauté ¼ cup olive oil with a smashed clove of garlic for 3-5 minutes or until fragrant. Be careful not to let the garlic burn. Remove from heat. Slice the baguette into ¼-inch slices and brush with the olive oil mixture. Place the rounds in a toaster oven or oven (at 400°F) and toast until lightly browned, about 4-5 minutes. Remove and allow the crostini to cool.
- In a large bowl, toss the tomatoes, peaches, basil, remaining olive oil, and balsamic vinegar. Season with kosher salt and freshly ground black pepper. Top the toasted baguette rounds with the fruit mixture and serve immediately.
