Plum and Peach Bruschetta

This plum and peach bruschetta is a no cook appetizer built around ripe summer stone fruit, goat cheese, and a quick maple and balsamic soak. It comes together in about 30 minutes and works just as well as a light side.

What You Will Need for the Plum and Peach Bruchetta

• No Cooking Required. The fruit just needs a short soak, no stove or oven involved.
• Ready in 30 Minutes. From slicing the fruit to plating, this comes together fast.
• Naturally Seasonal. Plums and peaches work here, but berries, figs, or apricots are just as good depending on what's in season.
• Make Ahead Friendly. Pre-slice the baguette and prep the fruit mixture ahead, then assemble right before serving.
• Crowd Pleasing. The sweet and tangy combination works for both kids and adults, and it looks far more polished than the effort it takes.

Ingredients for the Best Plum and Peach Bruchetta

• Baguette, with some width to it, gives you more of the soft interior to hold the fruit mixture without turning into a crust heavy bite.
• Goat cheese adds a tangy, creamy base that balances the sweetness of the fruit.
• Plums and peaches form the main topping, diced and briefly soaked to soften and sweeten them.
• Olive oil helps bind the fruit mixture together.
• Balsamic vinegar adds acidity that cuts through the sweetness of the fruit and the richness of the cheese.
• Sugar or pure maple syrup sweetens the fruit during its soak.
• Basil adds a fresh, herbal note that keeps the whole thing from tasting one note sweet.

Making the Easy Fruit Bruschetta

1. Dice the plums and peaches, combine with the sugar or maple syrup, and let soak for 20 minutes.
2. Slice the baguette and toast the slices lightly, if desired, before spreading each with goat cheese.
3. Strain the soaked fruit and transfer it to a clean bowl.
4. Mix in the olive oil, balsamic vinegar, and basil.
5. Spoon the fruit mixture over the goat cheese topped baguette slices and serve.

Tips on Making the Stone Fruit Bruschetta

• Let the goat cheese sit at room temperature for a few minutes before spreading, or warm it briefly, so it spreads smoothly instead of tearing the bread.
• Toast the baguette slices lightly before topping them. Untoasted bread can turn soft quickly once the fruit mixture goes on.
• A light drizzle of honey over the finished bruschetta is a nice finishing touch if you want extra sweetness.

Troubleshooting the Peach and Plum Bruschetta

• Bread turned soggy before serving. This usually means the bruschetta sat assembled too long, or the bread wasn't toasted first. Toast the slices and assemble close to serving time.
• Goat cheese is hard to spread. Let it come to room temperature first, or warm it for a few seconds, rather than spreading it cold straight from the fridge.
• Fruit mixture is too watery. Make sure to strain the fruit well after its soak before mixing in the remaining ingredients.

What this Plum and Peach Bruschetta Pairs Well With

A great salad like my Strawberry Almond Salad and a glass of Iced Tea.

For another great appetizer try my roasted beets with plum goat cheese or my pear and arugula crostini.

Please visit my appetizer page for more ideas.

FAQ's

What makes this bruschetta easy to keep in rotation is how little it actually asks of you, a short fruit soak, a quick toss, and assembly. It flexes with whatever stone fruit is in season, which makes it one of those appetizers worth remembering past just this one combination.

Recipe