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!
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.
If you’re a fan of less sweet appetizers, I recommend checking our my French Onion Bruschetta and my Tuna Pesto Crostini.
Grilled Peach Bruschetta Essentials
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- Cast iron grill/griddle.
- Saucepan.
- A serving dish, like this Threshold Porcelain Rectangular Platter in White.
Let’s talk about bruschetta!
Bruschetta is a simple Italian appetizer that is toasted bread, rubbed with garlic and drizzled with extra virgin olive oil. The bread can be toasted in either the oven or on the grill.
Traditionally, it’s this toasty bread (with the garlic and EVOO) is topped with fresh tomatoes (if they’re in season) and a pinch of salt. Since the bread is toasted/grilled, it holds up to the juiciness of the fresh tomato.
This classic Italian recipe hails from Tuscany, though bruschetta is made all over Italy with fresh, seasonal ingredients! (Want to learn more? I loved reading about bruschetta from La Cucina Italiana.)
Now, obviously, this bruschetta recipe strays from the classic, but I hope that the celebration of a seasonal ingredient on a delicious slice of bread speaks to you and your tastebuds.
Sounds delicious, huh?
Here’s how you can make it at home:
Grilled Peach Bruschetta
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!
Ingredients
- 1 baguette or other crusty bread, sliced into 12 rounds
- 1 cup ricotta cheese
- 4 peaches, halved and pitted
- 1 tablespoon extra virgin olive oil
- ¼ cup balsamic vinegar
Instructions
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!
Nutrition Information:
Yield:
12 bruschetta piecesServing Size:
1 bruschettaAmount Per Serving: Calories: 146Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 196mgCarbohydrates: 23gFiber: 2gSugar: 7gProtein: 6g
Nutrition facts are an estimate and not guaranteed to be accurate.
Carlee says
Yep, I could totally eat this as my main. Carb lovers unite! This looks so dang good.
Julia Mueller says
Man oh man, I need this bruschetta in my life! I love all things peach and the ricotta + balsamic is perfection!
Mary Ann | The Beach House Kitchen says
I love this one Erin! Peaches are a summer favorite! Can’t wait to try!
Jenn @ Peas and Crayons says
I can taste these just by photos and description alone OMG! SO trying them!
Amanda | The Chunky Chef says
Peaches seem like they’re just made for grilling don’t they? These look fantastic!!
Amy Stafford says
I absolutely love this recipe! Can’t wait to serve at our next BBQ.
Michelle De La Cerda says
Grilled peaches are SO good. I have a grilled peach recipe on my site too. They are special and a crowd pleaser!
Sabrina says
I love grilled peaches! This sounds delicious!
Michelle | A Latte Food says
This is genius! I’m dying to put peaches in everything right now and am loving this idea! It looks sooo good!