Name: Peach Bruschetta with Mozzarella
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Ingredients: 1 rustic Italian bread or baguette (sliced into 1/2-inch thick slices); 2 Tbsp olive oil; 2 peaches sliced ¼ inch thick ((or 16 oz frozen peaches)); 2 garlic cloves (minced); 1 Tbsp balsamic vinegar; ¼ cup fresh basil leaves (torn); ½ cup arugula; ½ tsp salt; ½ tsp ground cinnamon; ½ tsp black pepper; Optional: Extra balsamic glaze for drizzling.

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Prepare to elevate your meal experience with our vibrant, sweet peach bruschetta! This delightful twist on classic tomato bruschetta showcases juicy, ripe peaches bursting with flavor, aromatic fresh basil that captivates the senses, and perfectly toasted bread that brings a satisfying crunch. It’s a quick and colorful addition that not only tantalizes your taste buds but also brightens any dining experience. Enjoy this fantastic treat!

Peachy Bruschetta with Mozzarella on parchment paper on the counter.

Serves: 4
Prep Time: 15 minutes
Cook Time: 7-9 minutes

Ingredients:

rustic Italian bread or baguette, sliced into 1/2-inch thick slices
olive oil
fresh peaches sliced ¼ inch thick or frozen presliced peaches (thawed)
garlic cloves, minced
balsamic vinegar
ground cinnamon
fresh basil leaves, torn
arugula
salt
black pepper
Optional: Extra balsamic glaze for drizzling.

Pepper, salt, rustic bread slices, olive oil, fresh peaches, garlic, ground cinnamon, fresh basil, and balsamic glaze all on the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

*If using frozen peach slices, then defrost them before starting the recipe.

Step 1: Combine the sliced peaches, 2 Tbsp of olive oil, minced garlic, 1 Tbsp of balsamic vinegar, torn basil, ground cinnamon, salt, and pepper in a bowl. Let it marinate for 10-15 minutes.

Peachy Bruschetta mixture in a bowl on the counter.

Step 2: Preheat your oven to 375°F. Place the bread slices on a baking sheet and toast for 7 to 9 minutes until golden and crispy. At the last minute of toasting, top with torn pieces of slightly warm mozzarella cheese and melt the cheese over the bread.

Bread slices, with pieces of mozzarella cheese on them and drizzles of olive oil, are placed on a light blue baking sheet lined with parchment paper on the stovetop.

Step 3: Once toasted, drizzle a teaspoon of olive oil on each slice of bread and warmed cheese. Top with the marinated peach mixture. Garnish with arugula, and drizzle with extra balsamic glaze for sweetness. Serve immediately.

* Nutritional values do not include the slices of bread.

Tips:

*To use a cheese grater for mincing garlic, follow these steps:

Prepare the Garlic: Peel the garlic cloves. You can do this easily by smashing them lightly with the flat side of a knife to loosen the skin.
Select the Grater: Use the side of the cheese grater with the smallest holes. This will help you achieve a fine mince.
Grate the Garlic: Hold the grater firmly on a plate or cutting board. Position the garlic clove against the grater and apply gentle pressure while moving it up and down. Be cautious of your fingers as you grate.
Scrape Off Bits: Occasionally, you may need to scrape the minced garlic off the grater to continue grating the remainder of the clove.
Use as Desired: Once you have grated the garlic, add it to your dish directly or mix it with other ingredients.
For a visual guide, check out the video linked here.

Peach Bruschetta with Mozzarella

Prepare to elevate your meal experience with our vibrant, sweet peach bruschetta!

Tara

Prep Time 15

Cook Time 9

Total Time 24

Servings

Equipment

cheese grater

Ingredients

1 rustic Italian bread or baguette sliced into 1/2-inch thick slices
2 Tbsp olive oil
2 peaches sliced ¼ inch thick (or 16 oz frozen peaches)
2 garlic cloves minced
1 Tbsp balsamic vinegar
¼ cup fresh basil leaves torn
½ cup arugula
½ tsp salt
½ tsp ground cinnamon
½ tsp black pepper
Optional: Extra balsamic glaze for drizzling.

Instructions

*If using frozen peach slices, then defrost them before starting the recipe.
Combine the sliced peaches, 2 Tbsp of olive oil, minced garlic, 1 Tbsp of balsamic vinegar, torn basil, ground cinnamon, salt, and pepper in a bowl. Let it marinate for 10-15 minutes in the fridge.
Preheat your oven to 375°F. Place the bread slices on a baking sheet and toast for 7 to 9 minutes until golden and crispy. At the last minute of toasting, top with torn pieces of slightly warm mozzarella cheese and melt the cheese over the bread.
Once toasted, drizzle a teaspoon of olive oil on each slice of bread and warmed cheese. Top with the marinated peach mixture. Garnish with arugula, and drizzle with extra balsamic glaze for sweetness. Serve immediately.

Notes

- Nutritional values do not include the slices of bread.
- *To use a cheese grater for mincing garlic, follow these steps:
- Prepare the Garlic: Peel the garlic cloves. You can do this easily by smashing them lightly with the flat side of a knife to loosen the skin.

- Select the Grater: Use the side of the cheese grater with the smallest holes to achieve a fine mince.

- Grate the Garlic: Hold the grater firmly on a plate or cutting board. Position the garlic clove against the grater and apply gentle pressure while moving it up and down. Be cautious of your fingers as you grate.