Best 4 Peach Bruschetta Recipes

PEACH BRUSCHETTA

Steps:

• For pesto, place walnuts and garlic in a small food processor; pulse until finely chopped. Add arugula; process until blended. Continue processing while gradually adding oil in a steady stream. Season with salt and pepper to taste., For bruschetta, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion and rosemary; cook until onion is softened, 15-20 minutes, stirring occasionally., Brush both sides of bread slices with additional oil. Grill, covered, over medium heat or broil 4 in. from heat until golden brown, 1-2 minutes on each side., Rub garlic halves on both sides of toasts; discard garlic. Spread toasts with pesto. Top with onion mixture, peaches and cheese. If desired, sprinkle with coarse salt. Serve immediately.

PEACH, STRAWBERRY, AND BANANA BRUSCHETTA

Steps:

• Preheat oven to 375°F.
• Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes. Brush toasts with butter on one side. Toasts may be made 1 week ahead and kept in an airtight container.
• In a small bowl stir together 1 tablespoon sugar and cinnamon and sprinkle evenly over buttered side of each toast. Broil toast about 5 inches from heat under preheated broiler 30 seconds, or until tops are bubbling, and cool.
• In a bowl stir together fruit and remaining 1/2 tablespoon sugar and mound about 1 tablespoon on each toast. Top each toast with about 1 teaspoon yogurt and drizzle with honey.

PEACH AND ROASTED RED PEPPER BRUSCHETTA

Steps:

• 1. Preheat grill to medium-high or broiler. Roast red pepper, turning often, until well blackened. Place in a bowl and cover with plastic wrap. Leave to cool. 2. Remove skin, stem and seeds from pepper. Finely chop the pepper and place in a medium bowl. Stir in peaches, tomatoes, garlic, vinegar and basil. Season with salt and pepper to taste. Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours. 3. Before serving, bring peach mixture to room temperature. Lightly toast baguette slices on both sides. Spoon peach mixture on top of toasts.

PEACH BRULEE BURRATA BRUSCHETTA

Steps:

• Stir together herbes de Provence and sea salt in a small bowl. Set aside.
• Top each slice toasted bread with a generous spread of Burrata cheese. Sprinkle cheese with a pinch of the herbes de Provence sea salt mixture. Set aside.
• Lay peach slices flat in a single layer on a flame-proof surface or plate. Lightly sprinkle each slice with turbinado sugar. Using a kitchen torch set to a medium-low flame, melt the sugar by making short, even passes over the top of the sugar. Continue melting the sugar until it bubbles and turns dark brown, about 30 seconds. Place peach slice on each piece of toast and serve.