Peach Goat Cheese Bruschetta

Peach + Goat Cheese Bruschetta 

Yield: ~20 bruschetta slices 

Serving size: 2 bruschetta 

Servings: ~10 



For crostini 

1 whole-grain baguette, sliced in ~1/4” thick slices 

1/4 cup olive oil 


For bruschetta topping 

2 cups diced peaches  

1 1/2 tablespoons extra virgin olive oil 

Pinch of coarse sea salt 

2 tablespoons chopped fresh mint 

2 tablespoons chopped fresh basil 

4 ounces goat cheese 


For balsamic glaze (yield: 1 cup glaze)

2 cups balsamic vinegar 

¼ cup maple syrup (optional for sweeter glaze) 



1.    Preheat oven to 375°. Line baking sheet with parchment paper. 

2.    Brush baguette slices evenly with olive oil and place on lined baking sheet. Toast until lightly golden, about 15 minutes. Set aside to cool. 

3.    Prepare the balsamic glaze: Combine balsamic vinegar with maple syrup (if using) in small saucepan. Bring to a boil, then lower heat to simmer. Stir occasionally until the mixture has reduced by half, about 10 minutes. The reduction should stick to the back of a spoon. Set aside.

4.    Combine the peaches with olive oil and pinch of sea salt. Gently mix in the chopped herbs. 

5.    Spread each baguette slice evenly with goat cheese and top each with a heaping tablespoon of the peaches. Drizzle balsamic glaze over the top of each.