Peach Tomato Bruschetta
on Jul 14, 2026
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Fresh peach tomato bruschetta with basil and a tangy vinaigrette. An easy make-ahead appetizer for summer gatherings.
What Makes This Recipe Great
When summer produce is at its peak, the best recipes are the ones that let the ingredients do the talking. This peach tomato bruschetta is exactly that—a vibrant, sweet, and savory twist on the classic Italian antipasto that takes less than 20 minutes to make.
By combining juicy ripe peaches with garden-fresh tomatoes and a sharp, savory vinaigrette, you get a crowd-pleasing appetizer that tastes like pure sunshine.
Here is how to make the ultimate summer crostini.
Ingredient List
- Olive Oil– avocado oil can also be used in this recipe
- Red Wine Vinegar–
- Shallots– these are smaller, milder and sweeter then a standard onion.
- Capers
- Dijion Mustard– not all mustards are created equal so be sure and use dijon and not yellow mustard
- Garlic Cloves– the jarred version works just fine
- Tomatoes– be sure and chop tomatoes and peaches to the same size for a more
- Peaches– make sure your peaches are soft to the touch and not too hard
- Basil– essential earthy, aromatic summer notes.
- Thyme– if you want around your neighborhood you can sometimes find thyme in people yard!
- Salt & Pepper– use liberally
- Sourdough Baguette- be sure to slice and toast these before serving
Step By Step
- In a large bowl, whisk together the olive oil, red wine vinegar, chopped shallot, capers, Dijon mustard, and minced garlic until well combined.
- Add the chopped tomatoes, peaches, basil, and thyme. Gently toss until everything is evenly coated with the dressing.
- Season with salt and pepper to taste. Cover and refrigerate for about 1 hour to allow the flavors to meld together (optional)
- Just before serving, place sliced sourdough baguette on a baking sheet and spray with cooking spray. Place under the broiler just until golden and crisp, then flip each over and repeat.
- Spoon the peach and tomato mixture over the toasted bread and serve immediately.
Recipe Variations
Add Cheese: This bruschetta pairs beautifully with creamy textures. Try spreading a layer of whipped goat cheese, ricotta, or fresh burrata onto the sourdough before adding the peach-tomato topping.
Finish with Balsamic: For a touch of extra drama and sweetness, drizzle a thick balsamic glaze over the finished bruschetta right before serving.
Make Ahead: You can chop the fruits and make the dressing a few hours in advance, but keep them separate until about 30 minutes before serving so the fruit doesn’t get too mushy.
Summer Dinning Outside
Peach Tomato Bruschetta
Ingredients
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 small shallot, chopped
- 1 tbsp capers
- 1 tsp dijon mustard
- 1 garlic clove, minced
- 3 cups chopped tomatoes
- 3 cups chopped peaches
- ½ cup chopped basil
- 1 tbsp thyme
- Salt and pepper to taste
- Sourdough baguette
Instructions
- In a large bowl, whisk together the olive oil, red wine vinegar, chopped shallot, capers, Dijon mustard, and minced garlic until well combined.
- Add the chopped tomatoes, peaches, basil, and thyme. Gently toss until everything is evenly coated with the dressing.
- Season with salt and pepper to taste. Cover and refrigerate for about 1 hour to allow the flavors to meld together (optional).
- Just before serving, place sliced sourdough baguette on a baking sheet and spray with cooking spray. Place under the broiler just until golden and crisp, then flip each over and repeat.
- Spoon the peach and tomato mixture over the toasted bread and serve immediately.
Notes
- Use ripe but still firm peaches so they hold their shape.
- Roma or vine-ripened tomatoes work well because they aren’t overly watery.
- The bruschetta mixture can be made up to 4 hours in advance and stored in the refrigerator.
- Wait to spoon the mixture onto the bread until serving so the baguette stays crisp.
