Peach & Tomato Bruschetta

Name: Peach and Tomato Bruschetta
Total time: 15 min
Ingredients: 1 cup finely chopped peaches; 1 cup finely chopped grape or cherry tomatoes; 1 big garlic clove, (minced*); 1 Tbsp olive oil, (plus more to brush the bread); 1 tsp balsamic vinegar; 3 medium slices of sourdough bread (- or you can use baguette slices or gluten-free bread**); ¼ cup basil leaves, (finely chopped); Sea salt and black pepper

Jump to Recipe Print Recipe

Simple, fresh and super tasty Peach and Tomato Bruschetta. This refreshing twist on classic bruschetta is the perfect summer appetizer or light lunch. Best of all, it takes less than 15 minutes to make.

It’s almost fall and I’m eating all the peaches before peach season ends. This bruschetta recipe is the best starter on a hot summer day. Serve it on your next barbecue or dinner party, your friends and family going to love this secretly healthy appetizer. Or make it for yourself and enjoy it with a glass of rosé.

I like to use a good sourdough bread for this recipe, but you could go for a traditional baguette. I brush it with a little olive oil and toast it in the oven for a few minutes. The juicy, sweet and savory peach-tomato combo on top of toasty sourdough bread is just divine.

Simple ingredients. Simple methods. Vegan and nutritious. What more could you ask for?!

If you make this easy bruschetta recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

Peach and Tomato Bruschetta

A delicious blend of summer flavors. This easy bruschetta is sweet, savory, juicy, crispy and so damn tasty! It’s also full of the good stuff, and a great vegan appetizer, snack or light lunch.

Total Time 15

Ingredients

1 cup finely chopped peaches
1 cup finely chopped grape or cherry tomatoes
1 big garlic clove, minced*
1 Tbsp olive oil, plus more to brush the bread
1 tsp balsamic vinegar
3 medium slices of sourdough bread - or you can use baguette slices or gluten-free bread**
¼ cup basil leaves, finely chopped
Sea salt and black pepper

Instructions

Preheat the oven to 400 F / 205 C.
Add peaches, tomatoes, garlic, olive oil and balsamic vinegar to a medium bowl. Stir to combine.
Let it sit for 10 – 15 minutes (or for 1 – 2 hours in the fridge) to allow the flavors to develop. In the meantime, toast the bread.
Brush the bread slices with a little olive oil and place them on a baking sheet.
Bake for 10 minutes, or until golden and crispy.
Add basil, sea salt and pepper to the tomato-peach mixture and stir to combine. Top the toasty bread slices with the tomato-peach mixture. Serve immediately.
Enjoy this refreshing summer appetizer!
You can make the peach and tomato topping ahead of time and store it in the fridge for a couple of hours, just don’t add the basil, salt and pepper until you are ready to serve it.

Notes

* I like to blanch the garlic clove so that the taste becomes mild and pleasant. I place the minced garlic clove in a small bowl and add boiling water. After ten minutes, I drain it and rinse it with cold water.
** The number of slices depends on the size of your bread.

Gaby

Next Vegan Plum Cake »

Previous « Roasted Eggplant and Tomato Soup