There are fruits I love eating on their own and then there are fruits I love cooking with. When it comes to peaches, I love baking with them or adding them to a dish like this peach bruschetta. Its delicious, quick to make and bursting with flavors that you will love.
This amazing yet simple appetizer that is the perfect combination of sweet, savory and tang. Grilled bread + creamy garlicky yoghurt + peaches & tomatoes + honey & vinegar dressing = summer deliciousness! Enough said.
Choosing the right ingredients
The ingredient list itself is quite simple as I have mentioned before but I decided to list a few tips that might help when you are the grocery store for the ingredients.
I used French country bread as the base but you can choose any crusty bread of your choice. Baguettes are a great option if you are serving guests since they are fairly uniform in size. I slathered a little olive oil on the bread before grilling on a grill pan until golden bread.
Choosing peaches which are just ripe is important. Overripe fruits will look soggy and underripe ones will be difficult to twist off and pit. Look for firm to touch peaches which have a little give. If you press the surface gently there shouldn’t be any dent left behind.
Cut the peach in half and give a gentle twist until the two halves separate. Remove the pit and slice the peaches. You can also grill the peaches before slicing them.
I chose to use whipped vegan yoghurt as a base since I wanted to keep it lighter without compromising on flavor. Don’t know what it is but yoghurt both dairy and non-dairy versions goes so well with bread! I absolutely love it :). If you are looking for alternatives try feta, ricotta, goat’s cheese, labneh or even regular greek yoghurt.
The dressing is a simple combination of olive oil, balsamic vinegar, honey, salt and chopped basil. You can also use a flavored vinegar or a balsamic reduction instead. Swap out the honey with agave syrup to keep things fully vegan. Basil goes really well with both tomatoes and peaches. You can also add some thyme along with it for an added flavor profile.
If the dressing is too thick, add a few drops of water to thin it out.
Try more recipes! Check out the links below
Can you make Peach bruschetta ahead of time? How long does it keep?
This dish is best eaten fresh and that there are no leftovers! I mean its so delicious that the chances of any leftovers are minimal. But seriously, if you want to make anything ahead of time I would suggest the whipped yoghurt mixture and the dressing. The bread, peaches and tomatoes should be prepared maybe half hour to an hour ahead at best.
If you do have any leftovers then store the bruschetta in the fridge and remove 30-45 minutes before eating.
Let us know how you like it
I hope you give the peach bruschetta a try! Its a delicious appetizer for your summer parties or when you have too many peaches and don’t know what to do with them. Please share your thoughts, questions and comments below in the comments section. Share your creations on IG using #dillandthyme or follow along on Facebook or Pinterest.
- 2-3 Peaches sliced
- 1 Large Tomato cut in to thin wedges
- 4 slices Bread
- 2 tbsp Olive Oil
- 5-6 Pecans toasted and chopped, optional
- 1/2 cup Vegan or Greek Yoghurt
- 1 clove Garlic peeled
- Salt to taste
- 4-5 Basil Leaves finely chopped
- 1 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1 tbsp Honey
- 1/4 tbsp Salt to taste
- 1 tsp Water optional
- Place the yoghurt, garlic and salt in a deep bowl and using a regular whisk or an electric beater, whip until smooth and creamy. In a small cup/bowl add the ingredients for the dressing, mix well and keep aside.
- Heat a grill pan. Brush the bread slices on both sides with some olive oil and grill until the bread is golden brown on both sides.
- Assemble the bread on a serving board or a large flat plate. Spread the whipped yoghurt generously on bread slices. Top with slices of peaches and tomatoes. Pour the dressing equally on top of the 4 slices. You can also toss the fruit in the dressing before assembling. Add some toasted chopped pecans if you would like and season a little more if required.
- Substitute with ricotta, labneh, goat’s cheese or regular greek yoghurt instead of vegan yoghurt for the creamy spread.
- You can make the dressing and drizzle it on top after the fruits have been assembled or gently toss the peach-tomatoes in it before assembling.
- Substitute honey with agave to make it an entirely vegan dish.
- You can work with any crusty bread of your choice.
- If serving for guests, you can make the dressing and yoghurt spread ahead of time. Assemble 30-60 minutes before serving to prevent soggy bruschettas.
- The nutrition values provided are only indicative and may not be be exact values.It will differ based on the brand or ingredient swaps you make.