Peach and Strawberry Fruit Bruschetta

slices of strawberry and peach bruschetta

4.72 from 7 votes

Peach and Strawberry Fruit Bruschetta

My Fruit Bruschetta is the perfect appetizer for any summer party or BBQ. It's just so delicious with the perfect mix of peach, strawberry, creamy goat cheese, and tangy balsamic vinegar. It's such an easy, fruity appetizer for a crowd!

Prep Time10

Total Time10

Course: Appetizer

Cuisine: American, Italian

Servings: slices

Author: Becky Hardin

Ingredients

1 loaf French bread cut into thin slices (about 24 ounces) -- can substitute Italian bread.
10 strawberries diced into small pieces
3 peaches diced into small pieces
2 tablespoons raspberry white balsamic vinegar or regular balsamic vinegar
10.5 ounces cranberry goat cheese one log; can use plain goat's cheese as well
1 cup fresh basil leaves thinly sliced

Instructions

Preheat oven to 350 degrees F. Place bread slices on a baking sheet and bake for 8-10 minutes until fully toasted.
1 loaf French bread
In a medium-sized bowl, combine strawberries, peaches, and balsamic vinegar.
10 strawberries, 3 peaches, 2 tablespoons raspberry white balsamic vinegar
Spread cranberry goat cheese onto each slice of toast.
10.5 ounces cranberry goat cheese
With a slotted spoon, place fruit mixture on each piece of toasted bread.
Top with basil slices and serve.
1 cup fresh basil leaves

Video

Notes

Cut the bread on an angle to make longer, more oval-shaped pieces of bread. This makes slightly larger servings.
Italian bread can be swapped for French bread.
Marinate the topping ingredients for at least 10 mins, up to 30 mins.
Top with fresh basil, either whole leaves or chiffonade slices.
Serve immediately to avoid sogginess.
Try mango, pineapple, or other berries instead. Different fruit combos work just as well.
Cream cheese, ricotta cheese, and cottage cheese are other good alternatives if goat cheese not available. But they are not quite as tangy.
Use vegan cheese to make this a complete vegan bruschetta recipe.

Nutrition