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Grilled Peach Bruschetta is a perfect sweet appetizer or dessert for the summertime. Fire up the grill, slice and pit a few fresh peaches, brush the peaches with a little bit of olive oil, then grill until the sugars in the fruit caramelizes. Grill the bread, too. When both are done, smear the bread with fresh ricotta cheese, place the peach slices on top of the cheese, then drizzle with a balsamic vinegar reduction for the final touch. Perfect!
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This bruschetta came into being simply because the ingredients were hanging out in my house.
We had a loaf of bread.
We had some ricotta cheese.
And we had a few peaches that were in dire need of eating.
(Y’all know peaches and how they get if they aren’t eaten at the very right moment.)
This started off as a dessert bruschetta, but it morphed into a savory rendition the second time around.
Initially, I was inspired by my Peaches and Cream Popsicles from last summer… but basically served ’em up on a slice of bread. As one does. (Hiiiiiiiii, carbs. I love you.)
Because the photographs from the first rendition? They needed some work, even if our daughter, my nanny and I devoured a half recipe in no time flat.
So we made it again, added a balsamic drizzle instead of a honey one, and it. Was. Divine.
My husband and I devoured this entire recipe as our main course after I photographed it.
If you’re a cheese fan and a peach fan and a carb fan, you should probably want to do the same thing, especially this dish is perfect for a summertime party and sharing.
Grilled Peach Bruschetta Essentials
Get the look!
Sounds delicious, huh?
Here’s how you can make it at home:
Grilled Peach Bruschetta
- 1 baguette (or other crusty bread), sliced
- 1 cup ricotta cheese
- 4 peaches , halved and pitted
- 1 tablespoon extra virgin olive oil
- 1/4 cup balsamic vinegar
Make the balsamic reduction
- Pour the balsamic vinegar into a saucepan over medium heat.
- Simmer until the vinegar reduces by half and is a thicker consistency.
- Remove from the heat, and set aside until serving.
Make the bruschetta
- Preheat the grill (or a grill pan) to 400°F. Fire half of the burners so the baguette and peaches can cook on indirect heat without getting charred.
- Place the sliced baguette on the grates to toast.
- Brush the peaches with extra virgin olive oil, then place flesh side down on the grill.
- Cover the grill, then rotate the peaches once the flesh gets a good char on it. (This should take 3-5 minutes, depending.)
- Remove the toasted baguette from the grill, then the peaches.
- Slice the peaches as they cool.
- Smear the ricotta cheese on the baguette.
- Top the cheese with the peach slices.
- Drizzle with balsamic vinegar.
- Repeat until every slice of baguette has been prepared.
- Enjoy slightly warm!