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Summeripe Peach Bruschetta

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Summeripe Peach Bruschetta

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 90
  • Yield: 12 1x


Delicious Summeripe Peaches, goat cheese, crispy shallots and sage leaves drizzled with a sweet balsamic vinegar reduction sauce create the ultimate summer time bruschetta. Use Summeripe Peach Bruschetta as an appetizer, first course, or even as a delicious snack!


  • 2 Summeripe Peaches, pitted and diced
  • 17 oz. balsamic vinegar
  • 5 shallots, thinly sliced
  • 4 tablespoons olive oil
  • 12 fresh sage leaves
  • 4 oz. package goat cheese
  • 121/4 inch slices of baguette, lightly toasted


  1. In a small saucepan, reduce balsamic vinegar over low heat until reduced to 1/2 cup, about 45 minutes. Set aside.
  2. Store remaining vinegar reduction in an airtight container.
  3. Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add shallots and sauté until crisp. Place crisp shallots in a small bowl and set aside.
  4. Place whole sage leaves in the skillet and cook over medium-high heat until crisp. Remove gently to a plate.

Assemble Summeripe Peach Bruschetta

  1. Spread goat cheese on toasted baguette slices.
  2. Top with crisp shallots and diced peaches.
  3. Drizzle with balsamic reduction and place a whole crisp sage leaf on top.


  • Summeripe Nectarines can be used to make a delicious Summeripe Nectarine Bruschetta.