Peach and Roasted Red Pepper Bruschetta
Brighten up your appetizer game with this Peach and Roasted Red Pepper Bruschetta, a vibrant twist on a classic! Featuring golden slices of toasted baguette rubbed with garlic, this recipe combines the sweet juiciness of fresh peaches with the smoky depth of roasted red peppers. A creamy layer of tangy goat cheese complements the freshness of chopped basil, while a drizzle of balsamic glaze adds the perfect touch of sweet acidity. Ready in just 25 minutes, this quick and elegant appetizer is perfect for summer gatherings, dinner parties, or any time you want to impress your guests with bold flavors and beautiful colors. Serve these bites of bliss straight from the platter and watch them disappear!
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Recipe Information
Ingredients
- 1 loaf Baguette
- 3 tablespoons Olive oil
- 1 clove Garlic
- 2 large Peaches
- 2 medium Roasted red peppers
- 10 leaves Fresh basil
- 4 ounces Goat cheese
- 2 tablespoons Balsamic glaze
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the baguette into 1/2-inch thick slices. You should end up with approximately 16 slices.
Place the slices on a baking sheet and brush both sides lightly with 2 tablespoons of olive oil.
Bake the baguette slices in the preheated oven for 8-10 minutes, flipping halfway through, until they are golden brown and crisp. Set aside to cool slightly.
While the baguette slices are toasting, mince the garlic. Once the baguette slices are out of the oven, gently rub one side of each slice with the minced garlic for added flavor.
Dice the peaches and roasted red peppers into small, bite-sized pieces.
Finely chop the basil leaves.
In a medium bowl, combine the diced peaches, roasted red peppers, chopped basil, 1 tablespoon of olive oil, salt, and black pepper. Gently toss to combine.
Spread a thin layer of goat cheese onto each toasted baguette slice.
Top each slice with a spoonful of the peach and roasted red pepper mixture.
Drizzle a small amount of balsamic glaze on top of each bruschetta for a touch of sweetness.
Arrange the bruschetta on a serving platter and garnish with additional basil leaves, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3075 mg | 134% | |
| Total Carbohydrate | 240.7 g | 88% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 73.6 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1826 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
