Marrying some of my favorite seasonal flavors in a simple recipe that is easy to make, store and use in a myriad of ways is how I like to celebrate summer!! I can’t wait for you to try this PEACHY TOMATO BRUSCHETTA.

Peachy Tomato Bruschetta


  • Baking sheet


  • 3 Peaches
  • 3 Tomatoes
  • 1 Handful Fresh basil
  • 2 tbsp Olive oil
  • 2 tbsp Balsamic vinegar (approximately)
  • French bread
  • 2 cloves Garlic


  • Vegan ricotta


  • Preheat oven to 375° F.
  • Slice bread into rounds and place on a baking sheet.
  • Drizzle olive oil on the bread.
  • While the oven is heating, wash and cut your peaches and tomatoes (discarding tomato seeds) into small, similar size pieces (as shown in the accompanying photo and video).
  • Add peaches and tomatoes to a bowl.
  • Once the oven is hot, add your bread to the oven. Bake for about 5-7 minutes keeping a close eye on it so that bread is only lightly toasted.
  • Once the bread is toasted, remove from the oven, and take each piece and rub the garlic cloves on the toast. (You will need to apply a bit of gentle pressure. The toasted bread will pickup the flavor of the garlic).
  • Cut the basil into very fine, thin strips and top your tomato peach mixture with basil.
  • If you are using ricotta, add a dollop of it to the bread and then top with peach and tomato mixture.
  • Drizzle balsamic over the top and enjoy!
  • PRO TIP: You can keep any extra tomato peach mixture refrigerated in a sealed container for up to 5 days. I use this as a salsa and have also enjoyed it over grilled cauliflower, on toast with hummus and with chips!

Posted On

August 7, 2023

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