Our plum and peach bruschetta recipe will wow your guests! My plum and peach bruschetta recipe that works every season. It’s a great goat cheese recipe. A great plum and peach recipe also! This recipe is one of my personal favorites. I really love the flavor combination of peaches and plums. Fresh, sweet, and when I see plums at the market I know fall is around the corner!
The bread for the bruschetta
Try to get a baguette with some width to it. This way there is more of the soft inside to place the plum and peach mixture on. It could get tough to eat with too much crust. Pre-slicing the baguette and putting it in a ziplock bag until you need it for the recipe is a great way to prepare ahead.
You can purchase your baguette or *gasp* you could make your own! It is quite satisfying making baguette. It is involved, but you can make a few at a time. And OH! to hear that crunch!
The peaches and plums
Slicing and dicing the peaches and plums could be a bit messy. When I am getting the pit out of the peach, I try to slice along the indentation at the top of the peach. I follow that around the peach and twist the two halves. So if this worked for you, you will have one half with the pit and the other half without the pit.
You can do the same with the plums. I have watched videos on taking the pit out with a pair of pliers. I personally would not try that. After the plums and peaches are pitted, soak them in the pure maple syrup for 20 minutes. The rest of the Plum and Peach Bruschetta recipe comes together very easily.
The rest of the recipe…
After the plums and peaches have had their soak, strain them, and place them in another bowl. Then add the balsamic vinegar, olive oil, and basil. This is such a wonderful combination! Place a spoonful of the plum and peach mixture on a piece of baguette with goat cheese spread on it. Enjoy!
For another great appetizer try my roasted beets with plum goat cheese.
Please visit my appetizer page for more ideas!
FAQ’s
A baguette with some width is recommended. This provides more of the soft interior to hold the plum and peach mixture, making it easier and more enjoyable to eat than a baguette with too much crust.
Yes, you can pre-slice the baguette and store the slices in a resealable bag until you’re ready to use them. This is a great way to prepare ahead for your event.
For peaches, slice along the indentation and twist the two halves apart. A similar method works for plums. The goal is to separate the fruit from the pit cleanly.
The recipe advises soaking the pitted peaches and plums in pure maple syrup for 20 minutes. This infuses them with a lovely sweetness before mixing with other ingredients.
Many fruit and cheese pairings are delicious on bruschetta! Consider figs with prosciutto and gorgonzola, strawberries with balsamic glaze and feta, or even roasted grapes with rosemary and goat cheese. The key is balancing sweet, savory, and tangy notes.
Plum and Peach Bruschetta
Ingredients
- 1 baguette
- 4 ounces of goat cheese
- 2 cups of diced plums and peaches
- 1 1/2 tablespoons of olive oil
- 4 teaspoons of balsamic vinegar
- 2 tablespoons of pure maple syrup
- 1 tablespoon of chopped basil
Instructions
- Combine peaches and plums with the pure maple syrup and let set for 20 minutes.
- After 20 minutes are up, strain the peaches and plums and place them in another bowl. Then mix olive oil, balsamic vinegar, and basil with plums and peaches. Next, slice baguette and spread goat cheese on slices.
- Top with peach and plum mixture.
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