This bruschetta recipe is so flavorful, made with sweet summer peaches and tomatoes for an easy and delicious appetizer everyone will love.
In This Post
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. Made with the ripest tomatoes I can find, fresh farmers’ market peaches, and herbaceous basil, it’s a delightful trifecta. 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. It couldn’t be simpler or more delicious.
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
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? If your bruschetta is soggy you
- I served the bruschetta in a bowl with toasted sourdough crostinis on the side so they wouldn’t get soggy. 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.
What to Serve With This Bruschetta
- Grilled Asparagus
- Pasta Pomodoro
- Grilled Corn on the Cob
- The BEST BBQ Chicken
- The Best Grilled Chicken Breast Recipe
- Arugula Salad with Sun-Dried Tomatoes and Pine Nuts
- The Best Juicy Grilled Pork Chops
If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Peach and Tomato Bruschetta
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
- ⅓ cup chopped fresh basil leaves
- 2 teaspoons balsamic vinegar
- kosher salt and freshly ground black pepper , to taste
Instructions
- 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. Remove from heat. 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.
- 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.
Nutrition
More Summer Appetizers to Try
- Gazpacho
- Easy Shrimp Cocktail
- Grilled Caprese Skewers
- Blistered Shishito Peppers
- Grilled Flatbread with Peaches and Arugula Pesto
- Roasted Grape and Whipped Goat Cheese Crostini
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Lesa Cote
This is a wonderful blog! I appreciate the baby shower of little pea. I also love bruschetta.
top 40
Hi, all is going sound here and ofcourse every one is sharing information, that’s in fact excellent, keep up writing.
Jt Clough | Big Island Dog
I’m always amazed when I come read one of your posts at how many cool things there are to eat. Without you these days, I’m sure I’d be returning to my same old standard, “There’s nothing that I can think of to make so I’ll just quick eat some cheese and crackers.”
Then I started participating in the Eat Only Local Food Challenge and I really had to start looking.
Even though there are parts of these recipes that I can’t get locally, I’m finding I can modify some of them and end up with some great tasting food, even while taking a challenge like this. Just cut out the sourdough baguette and the challenge goes on.
Mahalo for the great food ideas!
heidi
THX Jt, so many things to eat AND cook out there!
Lindsey (Cafe Johnsonia)
That was the best baby shower food ever. Not that I would expect anything less from the best food bloggers in the world. :)
heidi
So glad we all got together and noshed
Becky at VintageMixer
Thanks for the great round up! I did get my baby fix…he was a cutie!
Lisa {With Style and Grace}
You’re all such an amazing group of friends/bloggers, I’m sure Maria felt incredibly loved! As always, beautiful shots ;)
heidi
Thanks Lisa, and so great to rounded all of the rest of the bloggers up to celebrate.
Alicia
This was delicious! I had a late dinner obligation, but was so hungry I couldn’t wait. So when I saw this quick & tasty recipe, I made it in a hurry and had my own appetizer prior to dinner. My husband and I enjoyed it so much we may have spoiled our dinner appetites, but it was worth it. Thanks for posting! {..and by the way that looks like one delicious baby shower}
marla
Heidi, this post is amazing and oh so happy!! Everything you guys made for Maria’s shower is spectacular! Are you in any of these photos? It was not until this week that I realized you were a Utah gal & that you are great buddies with so many people I know, including Maria. Were you at evo? If so we did not meet there…..did we?? When will I get to meet you?!
heidi
I was at Evo! Yes, we do need to meet sometime soon, come back and visit Park City, I’ll give you the nickel tour.
Tiffany
Love this re-cap post!!! What a delicious and fun night we all had… Great group photo!
heidi
I’m still dreaming about that crab dip.
bridget {bake at 350}
Oh, how totally FUN!!! Can’t wait to meet the new little pea! :)
Kalyn
It was a fun night wasn’t it. Thanks for the nice words about my salad. Your photos are great (although I hate seeing photos of myself with a passion! How did you sneak that in?)
heidi
You might not like being in photos, but WE LIKE SEEING YOU! I’m just sneaky that way.
Deborah
What a great recap!! Loved that bruschetta, and I’m so glad I have the recipe now! I was so glad to spend time with such great ladies – I can’t wait until we have an excuse to do it again!
Maria
Thanks for the baby shower recap! I am so sad I forgot my camera that night. I didn’t forget my appetite though. All of the food was amazing-including your peach tomato bruschetta. Loved it! I am so lucky to have so many wonderful blogging friends. We can’t wait for all of you to meet our little pea:) Thanks for everything Heidi!
heidi
So happy for you, can’t wait to meet the little man.
Cookin' Canuck
Heidi, that was such a fun time – the perfect way to welcome Maria’s soon-to-be new addition. Your photos are gorgeous, as usual, and that Peach Tomato Bruschetta was so darn good.
Kelley
Heidi, what a fun night! We need to blog about our comfort foods soon!! Thanks for the beautiful photos, as always, and finally a recipe for the peach-tomato salsa that I seemed to be craving for days after!
heidi
I’m announcing the post next week and will send you an e-mail prior! Fan-cookin’-tastic!
Bev Weidner
This. is. so. cute. Just looking at all that gorgeous food has me eating my own face.
heidi
Save some of that gorg face for the rest of us, we like looking at it.
Barbara @ Barbara Bakes
Such a fun post. I especially love the word eat-ivities. We definitely did a lot of that! The pictures are great. I’d love to add the group picture and a link to your post from my fruit dip post if that’s alright with you.
heidi
Of course Barb, use the photo. Thanks again for hostessing!
Averie @ Love Veggies and Yoga
I saw all the virtual posts and seriously, between all those posts and this real shower…I am just blown away by the lovely women who have come together in the sphere! I wish all moms-to-be could be so fortunate! Maria deserves it :)
heidi
I just wish we could all have done it as one big shebang together! More reasons for more babies.