The whole point of serving bruschetta is to experience the unique and exciting flavor combinations. Our grilled peaches and goat cheese bruschetta recipe hits the mark in every way possible. The peaches are juicy and the goat cheese is so smooth and creamy—the results were a win in the test kitchen!

If you’re short on time, it’s easy to hit the supermarket bakery for fresh baked bruschetta bread. If you’re feeling more inspired however, try our easy einkorn bruschetta bread recipe. It has a warm, nutty flavor that pays a nice compliment to the toppings.

We’re well aware a craving can strike regardless of the ingredients are in season. No fresh peaches? Head over to the freezer section! You’ll hardly notice the difference. Just let them defrost, rinse then incorporate them into the recipe just as you would the fresh ones.

Grilled peaches and goat cheese bruschetta that's ready to serve

Grilled Peaches and Goat Cheese Bruschetta

Sweet and savory is always a solid choice—make this grilled peaches and goat cheese bruschetta recipe!


Yield: 12 servings
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  • Remove the pits from the peaches and slice ¼" thick. Drizzle with oil and toss to coat. Heat a grill pan until it’s very hot and oil it well. Place the slices on the pan and allow grill marks to form. Flip the slices and mark on the other side. Remove from the pan and allow to cool, then chop into little cubes.
  • When the bread is toasted and still hot, brush one side of each slice using 1 Tbsp of the honey. Top with peach cubes then crumble the goat cheese on top. Garnish with the basil leaves and serve.


We used goat cheese, but anything crumbly like blue cheese or feta will achieve similar results.
Calories: 64kcal, Carbohydrates: 5g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 7mg, Sodium: 39mg, Potassium: 56mg, Fiber: 0.4g, Sugar: 5g
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Grilled peaches and goat cheese bruschetta recipe