These grilled peach and chevre bruschettas are the perfect summer appetizer, but you can also have them as breakfast and a snack. The best part: I made them with ripened Georgia peaches.
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Why Georgia peaches?
Georgia peaches are sweet, fleshy, juicy, and only 60-calorie per fruit. The only bad thing, and perhaps what makes them so appreciated, is that they are available only three months a year, from mid-May to early August!
There is nothing better than Georgia peaches when they are in season. Or should I say there is nothing better than grilled Georgia peaches? When you grill them, the sugar in the fruit caramelizes, and the flavor intensifies. Don’t ask me why or how, but you find buttery notes on your palate.
Curious facts about Georgia peaches
Did you know peaches are from the rose family? Yes. Their scientific name is Prunus persica, and this fruit tree belongs to the Rosaceae family, the same family as roses. They are grown in the Northern and Southern hemispheres in warmer, temperate regions, such as Georgia.
In the sixteenth century, Franciscan monks introduced peaches along the Georgia coast. Originally, peaches came to Europe first and then to America from China through the so-called Silk Route.
After the American Civil War and the plagues that destroyed the cotton crops, Georgia farmers diversified their crops by adding apples, onions, pecans, and peaches. Hallelujah!
According to the US Department of Agriculture, along with California, South Caroline, and New Jersey, Georgia is one of our country’s top four peach producers. Georgia is known as the Peach State, and peaches are mainly grown in four counties: Crawford, Macon, Peach, and Taylor.
How to make grilled peach bruschetta with goat cheese & balsamic
This recipe is as delicious as easy to make. I do it on the stove with a grill cast iron pan. First, brush the slices of a baguette with olive oil and toast them on the pan, on one side. Then, slice the peaches, brush them with olive oil and grill them on one side in the same cast iron pan.
The rest is assembling the bruschettas: spread some fresh goat cheese on top of the bread, place the grilled peaches, drizzle them with homemade balsamic vinegar reduction (you can also buy this one), a few drops of O Blood Orange Olive Oil, and garnish with fresh basil.
Can I make grilled peach bruschetta with burrata?
Absolutely. This recipe can substitute fresh goat cheese with burrata, mozzarella, and mascarpone. However, chèvre is my favorite not only for its texture and consistency but also for its tart flavor.
Those tart notes complement the sweet and buttery flavor of the grill peaches, the balsamic glaze’s sweet and acidic notes, and the sweet basil’s freshness. This is a match made in heaven. Trust me.
Grilled Peach and Chèvre Bruschetta Recipe
Following is my recipe. I hope you like it as much as I do. Thanks for subscribing to my Youtube channel and visiting my Amazon store.
Grilled Peach and Chévre Bruschetta
- 1/2 baguette bread sliced
- Extra Virgin Olive Oil
- 1 peach sliced
- ¾ cup fresh goat cheese
- O Blood Orange Olive Oil
- Balsamic vinegar reduction
- Basil leaves
- Preheat a grill cast iron pan.
- Brush the baguette slices with olive oil and toast them on the grill pan for around 3 minutes.
- Slightly brush peach slices with olive oil and grill them in the same grill pan for about 2-3 minutes.
- Spread fresh goat cheese on top of the bread, top with a peach slice, and add a few drops of O Blood Orange Olive Oil, and balsamic vinegar reduction.
- Garnish with basil and add more balsamic reduction.
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