Peach and Tomato Bruschetta

I love a good bruschetta and so this week I am so pleased to bring you a bit of an updated version of this classic dish in the form of a peach and tomato bruschetta recipe 😍. When I first saw this popping up on my Instagram I was intrigued but did not expect too much of it…

BUT – let me tell you this recipe is a definitive upgrade to your “regular” basil tomato bruschetta. The peaches add an unexpected sweetness to the dish but also stand their own in terms of flavor next to the garlic, basil, and feta cheese. The result is a refreshing, delicious, and absolutely divine summer starter that you will want to serve time and time again.

One of the questions that I receive often is whether you can also make bruschetta with canned tomatoes. Personally, I would not recommend it, as canned tomatoes (whilst still containing a lot of nutrition), are soggier and tend to lend themselves better to stews than this fresh dish (this Vegan Penne alla Vodka dish is a great example). Cherry tomatoes are excellent for this dish (you could even use multiple colors), but regular tomatoes will likely work just as well.

Why is this Peach and Tomato Bruschetta good for you?

Tomatoes

I feel like I have spoken a lot about peaches lately, so I thought I would concentrate on tomatoes instead. Tomatoes belong to the nightshade family, the same family that both eggplants, and peppers are also a part of. We usually think of tomatoes as “red” but they come in a range of different colors – from yellow, to orange, green, and even purple. Whereas tomatoes contain some fiber (such as all fruits and veggies), really it is known for its high vitamin C and potassium content. I rave a lot about vitamin C – but it bears repeating. Vitamin C is so great for our bodies. It is absolutely essential for our immune system. But it also has a secondary role in our bodies – acting as an antioxidant at the same. Vitamin C protects us from free radicals and oxidative stress, helps with the production of collagen, and also helps our bodies to absorb iron better.

In addition to vitamin C, tomatoes also contain some other awesome antioxidants. One of these (a carotenoid type) is “lycopene”. Lycopene has been extensively studied and appears to reduce your risk of blood levels, which in turn also reduces your risk of heart disease. In addition, lycopene appears to be lowering your “bad” cholesterol levels, which, again, supports your heart health. On top of things, lycopene is anti-inflammatory, which is always great for our heart and all other functions in our body. I have written an entire blog post about inflammation if you want to learn more. Altogether, I find this list of health benefits for tomatoes quite impressive – so eat up buttercup 🍅!

How can I adjust this Peach and Tomato Bruschetta to my dietary requirements?

This recipe is vegetarian, gluten-free, and nut-free. If you would like to make this dish vegan, simply omit the feta cheese. If you would like to make this recipe paleo, omit the feta cheese and choose paleo-friendly bread.

Similar Recipes on the Blog

So many delicious peach recipes on the blog 🍑. Do not miss out on this delicious summer fruit and check out the below recipes:

• Gluten-free Peach Crumble
• Mini Peach Cobblers
• Easy Peach Bellini Cocktail
• Peach Galette
• And if you need more bruschetta in your life – also be sure to check out this Rustic Mushroom Bruschetta

And that is it for this week. I hope you enjoy this peach bruschetta as much as we do over here. As always, please let me know how you like the recipe by either rating it below and/or commenting. I love hearing from you!! Enjoy and happy bruschetta-making 🥰.

Peach and Tomato Bruschetta

5 from 1 vote

Recipe by Ann Robejsek Course: StarterCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

This Peach and Tomato Bruschetta is a delicious twist on the classic recipe for tomato bruschetta. Serve as a delicious starter and enjoy!

Ingredients

• 100 gr 100 cherry tomatoes

• 100 gr, 100 peaches

• 6 – 8 6 – 8 slices of (gluten-free) bread

• 1 1 garlic clove

• 4 4 tbsp olive oil

• 30 gr. 30 feta cheese

• A large handful of basil

• Salt and pepper to taste

How to

• Wash the peaches, tomatoes, and basil. Cut both finely and add to a bowl. Take a large handful of basil, cut finely, and add along to the bowl. Peel the garlic and either cut it very fine or use a garlic press. Add to the bowl. Next, crumble the feta on top, and add two 2 tablespoons of olive oil and salt and pepper to taste. Mix everything through and set aside
• Meanwhile, toast the bread (either in an oven, toaster or in a pan) and put the remaining olive oil on top of the toasted bread. Add the peach and tomato filling on top, serve and ENJOY!