Juicy peaches and all the classic caprese ingredients collide in this summery caprese peach bruschetta that’s quick to whip up and perfect for summer entertaining!
Say hello to your new favorite summer appetizer! The one that you accidentally make a meal out of in the near future. I’ve yet to meet someone who isn’t obsessed with these little peachy bites.
It honestly feels a little strange even posting this bruschetta because it’s SO dang easy, it’s practically not even a recipe!
I’m talking 7 ingredients, less than 30 minute prep time, knock-your-socks off impressive kinda easy appetizer.
I mean, LOOK at those layers! This bruschetta is a showhorse of an appetizer, but it’ll be our little secret that they’re actually the easiest thing to pull off.
Also the easiest thing to demolish. I’m tellin’ ya, the juicy peaches + tomatoes, the soft fresh mozz, the herby basil, the crusty bread, and a good drizzle of balsamic glaze is a flavor explosion in only a few bites!
This Caprese Peach Bruschetta features…
- Juicy, sweet summer peaches
- Beautiful heirloom tomato slices
- Olive oil toasted French bread
- Fresh mozzarella cheese slices
- Fresh basil leaves
- Tangy balsamic glaze
Making the Caprese Peach Bruschetta
(scroll to the bottom of the post for the full recipe!)
Ingredients You’ll Need
- French bread
- Olive oil
- Tomatoes (we love heirloom tomatoes in this bruschetta, but any kind will work)
- Mozzarella (fresh mozzarella works best)
- Balsamic glaze (store-bought speeds along the process, but I also include instructions for homemade below)
How to Make Homemade Balsamic Glaze
If you can’t find balsamic glaze in the grocery store, you can make your own easily at home! All you will need is balsamic vinegar.
Pour 1/2 cup balsamic vinegar in a small saucepan and set heat to medium-high. Bring vinegar to a boil, then reduce heat to medium-low and let simmer 5-10 minutes until balsamic is reduced and thickened.
Allow glaze to cool then store in refrigerator up to 2 weeks.
Tips for Perfect Bruschetta
- Toast the French bread – brush the bread slices with a little olive oil and broil 1-2 minutes under high until toasted.
- Use ripe, in-season fruit – you want the peaches and tomatoes ripe, yet still slightly firm.
- Pay attention to knife cuts – you want the peaches cut into neat slices and the tomatoes + mozzarella cut into thin half-circles.
- Assemble bruschetta just before serving – bruschetta is best if it is enjoyed immediately after assembling, as the bread tends to get soggy after a bit.
Make Ahead Instructions
- Slice the peaches, tomatoes, and mozzarella and store separately in refrigerator up to 1 day.
- When ready to serve, toast bread and top with bruschetta toppings as recipe directs.
- Sub another stone fruit for the peaches – nectarines, plums, and cherries are all delicious substitutes!
- Try another cheese – crumbled feta, sliced gouda, or burrata cheese would all be incredible cheeses to swap in for the mozzarella.
- Use another bread – sliced ciabatta or sourdough would be amazing!
- Add more herbs – fresh oregano, thyme, or arugula would be delicious along with the basil, or replacing the basil entirely.
What to Serve with Peach Bruschetta
This bruschetta is best served as a starter and pairs well with almost any summer meal! (although I will say, we’ve had it as a light lunch before and it was amazing!)
We recommend serving it as an appetizer for any grilled chicken, steak, or other cookout dish.
It also pairs great with a glass of dry white wine or rose while you’re waiting for the main course!
They’re sweet, they’re savory, they have a little herby punch, and they just taste like pure summer, you guys. Extra drizzles of tangy balsamic + basil leaves on mine!
Plus I’m betting you’ll have these ingredients on hand most of the summer! Boom, bruschetta in 25 minutes any ‘ol time you feel like it.
Really, you can’t go wrong with these. Whether you serve them as a meal starter or accidentally make a lunch out of the, get ready to be obsessed!
If you love peaches, you’ve got to try these other summer favorites!
Caprese Peach Bruschetta
- 8 slices french bread
- 1 tablespoon extra-virgin olive oil
- 8 oz fresh mozzarella, thinly sliced
- 2 small heirloom (or regular) tomatoes, cored and thinly sliced into half moons
- 2 medium ripe, yet slightly firm peaches, pit removed and peaches thinly sliced
- 1/2 cup lightly-packed basil leaves
- 1/4 cup balsamic glaze
- Lay French bread slices in a single layer on a large baking sheet. Lightly brush each slice with olive oil. Broil bread under high 1-2 minutes until bread is lightly toasted. Remove from oven and allow to cool 5 minutes.
- Lay a slice of mozzarella on each slice, followed by tomato and peach slices. Top with basil leaves and drizzle each slice with balsamic glaze. Serve immediately and enjoy!
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