Our Whipped Goat Cheese and Peach Bruschetta recipe replaces the usual tomato topping with creamy goat cheese, peaches, crunchy pistachios, and a drizzle of hot honey on crisp baguette slices. It’s a simple yet elegant appetizer that captures the fresh flavors of summer and pairs beautifully with drinks or a light salad.

Serve this peachy-cheesy treat with a cold glass of summer rosé (what’s not to love?) or alongside a salad of seasonal greens dressed in a zippy vinaigrette. This should be a morsel you can eat in one—maximum two—bites, so choose a slender baguette. Hot honey adds warmth and creates the perfect landing pad for pistachios. Choose a honey in a squeeze bottle so you can easily drizzle and anoint the bruschetta before serving.

Still feeling adventurous? Try another bruschetta recipe that combines sweet green peas and savory smoked salmon.

Still looking for peach recipes? Try this list of 20 of our favorites.

Whipped Goat Cheese and Peach Bruschetta

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• Author: Julia Platt Leonard
• Yield: Serves: 6–8 as an hors d’oeuvre

Print Recipe

Description

Creamy goat cheese, juicy peaches, hot honey, and pistachios on toasted baguette slices.

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Ingredients

Scale 1x2x3x

• 20 slices of baguette (choose a skinny loaf or ficelle)
• 1 (4 oz) log of plain goat cheese
• 3 tbsp ricotta cheese
• 1 peach (about 8–9 oz)
• Salt and pepper, to taste
• Hot honey, for garnish
• Chopped pistachios, for garnish

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Instructions

1. Preheat oven to 400°F.
2. Bring the goat cheese and ricotta to room temperature. Place them in a small bowl and blend together until combined and lightly whipped. Season with salt and pepper.
3. Arrange the baguette slices on a baking sheet.
4. Spread the whipped cheese mixture evenly over each slice of bread.
5. Slice the peach in half, then cut each half into thin slices.
6. Place one or two peach slices on top of each baguette slice. Drizzle with hot honey, then place in the oven and bake for a few minutes until the cheese is warmed and the honey-coated peaches begin to brown.
7. Remove from the oven, sprinkle with chopped pistachios, and serve immediately.

Story and Recipe by Julia Platt Leonard
Styling by Anna Franklin
Photography by Laura Petrilla

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