Sweet Grilled Peach Bruschetta

Summer grilling doesn’t have to mean hot dogs and hamburgers every single time. Don’t get me wrong, I love a good burger. But when peaches are in season (or you’ve got a couple cans in the pantry), it’s time to try something different.

Grilled peaches bring out this natural sweetness that pairs perfectly with savory ingredients. Add some cherry tomatoes, fresh basil, and creamy non-dairy cheese on toasted sourdough, and you’ve got an appetizer that works for weeknight dinners or weekend get-togethers. The best part? You can throw the peaches and bread on the grill while you’re already out there cooking the main course.

Sweet and savory together on one bite? That’s my kind of bruschetta. And if you’re using canned peaches like I do, you can make this any time of year without waiting for peach season to roll around.

What Kind of Peaches Should I Use?

This recipe calls for canned peaches, which is actually great news if you’re making this outside of peak peach season. Canned peaches are already peeled and sliced, saving you prep time, and they hold up really well on the grill without falling apart. Look for peaches canned in juice rather than heavy syrup if you want to control the sweetness level. Before grilling, make sure to drain them well and pat them dry with paper towels so they’ll get those nice grill marks instead of steaming.

Options for Substitutions

This recipe is pretty forgiving and works well with a few simple swaps:

• Canned peaches: Fresh peaches are actually better if they’re in season – just slice them and grill them the same way. You can also try nectarines or even fresh apricots for a similar sweet-tart flavor.
• Cherry tomatoes: Regular tomatoes work fine here. Just dice them up into smaller pieces so they mix well with the other ingredients. Grape tomatoes are another easy swap.
• Sourdough bread: Any crusty bread will do the job – try ciabatta, French baguette, or even a good Italian loaf. The key is having something sturdy enough to hold the toppings.
• Vegan cream cheese: If you’re not vegan, regular cream cheese or ricotta cheese both work great. You could also use goat cheese for a tangier flavor, though you might want to use a bit less since it’s stronger.
• Fresh basil: Dried basil can work in a pinch – use about 1 teaspoon instead of the fresh leaves. Fresh mint is also a nice twist with the peaches if you want to try something different.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling peaches is using fruit that’s too ripe, which will turn mushy and fall apart on the grill – look for peaches that are slightly firm with just a little give when you press them gently.

Since canned peaches contain extra moisture, make sure to drain them well and pat them completely dry with paper towels before brushing with oil, otherwise they’ll steam instead of getting those nice grill marks.

Don’t walk away from the grill once your bread is on there, as sourdough can go from perfectly toasted to burnt in seconds – keep a close eye and have your tongs ready to flip.

For extra flavor, try rubbing the grilled bread with a cut garlic clove while it’s still warm, which gives you a subtle garlic taste without overpowering the sweet peaches.

What to Serve With Grilled Peach Bruschetta?

Grilled peach bruschetta makes a great appetizer or light lunch, and it pairs really well with a crisp white wine like Sauvignon Blanc or a sparkling rosé. I love serving this alongside a simple arugula salad dressed with lemon and olive oil, which adds a nice peppery contrast to the sweet peaches. If you’re making it for a party, set out some marinated olives, roasted almonds, and a cheese board with soft cheeses like brie or goat cheese. For a more filling meal, serve the bruschetta with grilled chicken or a pasta salad on the side.

Storage Instructions

Store: The peach and tomato topping can be made ahead and stored in an airtight container in the fridge for up to 2 days. Just keep it separate from the bread so everything stays fresh and the bread doesn’t get soggy.

Make Ahead: You can prep the topping mixture a few hours before serving, which actually helps the flavors blend together nicely. Just wait to grill the bread until you’re ready to eat so it stays crispy and warm.

Best Served: This bruschetta is really at its best when enjoyed fresh, since the grilled bread loses its crunch pretty quickly once topped. If you have leftovers, store the components separately and reassemble when you’re ready to eat again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 12-16 g
• Fat: 34-40 g
• Carbohydrates: 90-100 g

Ingredients

For the peach topping:

• 2 cans peaches (drained and patted dry)
• 2 cups cherry tomatoes (halved lengthwise)
• 1 large garlic clove, minced
• 1/2 cup fresh basil (chiffonade)
• 3 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp cracked black pepper
• 1 tbsp balsamic glaze
• 1 tsp honey

For the base:

• 4 thick slices sourdough bread (1-inch thick)
• 1 cup non-dairy cream cheese

Step 1: Prepare the Mise en Place and Flavor Base

• 1 large garlic clove, minced
• 1/2 cup fresh basil
• 2 cups cherry tomatoes
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1 tablespoon balsamic glaze
• 1 teaspoon honey
• 2 cans peaches

While your grill preheats, prepare all your ingredients: mince the garlic clove and set aside, cut the basil into thin ribbons (chiffonade), halve the cherry tomatoes lengthwise, and pat the drained peaches completely dry with paper towels—this is crucial for getting good grill marks and caramelization.

In a small bowl, combine the minced garlic, cherry tomatoes, 2 tablespoons of the olive oil, salt, pepper, balsamic glaze, and honey.

Let this mixture sit while you grill; the flavors will meld beautifully.

I like to prepare this topping ahead because it allows the tomatoes to release their juices and creates a more cohesive, flavorful topping.

Step 2: Heat the Grill and Prepare Bread and Peaches for Grilling

• 1 tablespoon extra virgin olive oil
• 4 thick slices sourdough bread
• 2 cans peaches

Heat your grill to medium-high heat (around 400°F if using a gas grill).

While it preheats, brush both sides of the sourdough slices and all the peach slices with the remaining 1 tablespoon of olive oil.

This prevents sticking and helps achieve beautiful caramelization on the grill.

Step 3: Grill the Peaches and Bread

• 2 cans peaches
• 4 thick slices sourdough bread

Place the peach slices on the grill first and cook for 2-3 minutes per side until they develop golden-brown grill marks and caramelize slightly.

Transfer the grilled peaches to a plate.

Then grill the bread slices for 1-2 minutes per side until they’re golden and crispy with visible grill marks, being careful not to burn them.

The peaches will continue to warm while you finish the bread.

Step 4: Prepare the Cheese Base

• 1 cup non-dairy cream cheese
• 1 teaspoon honey
• 1/4 teaspoon salt

In a small bowl, combine the non-dairy cream cheese with 1 teaspoon of honey and a pinch of salt.

Stir until smooth and spreadable.

I find that non-dairy cream cheese can be a bit firm, so letting it sit at room temperature for a few minutes before mixing makes it much easier to work with.

Step 5: Assemble and Finish the Bruschetta

• cheese mixture from Step 4
• grilled peaches from Step 3
• tomato and garlic mixture from Step 1
• 1/2 cup fresh basil

Spread a generous layer of the creamy cheese mixture from Step 4 onto each warm grilled bread slice.

Arrange the grilled peaches from Step 3 on top of the cheese, then spoon the tomato and garlic mixture from Step 1 (including all the flavorful oils and juices) over the peaches.

Finish by scattering the fresh basil chiffonade over each bruschetta.

Serve immediately while the bread is still warm and crispy.

Sweet Grilled Peach Bruschetta

Delicious Sweet Grilled Peach Bruschetta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 pieces

Calories 750 kcal

Ingredients

  

For the peach topping

• 2 cans peaches (drained and patted dry)
• 2 cups cherry tomatoes (halved lengthwise)
• 1 large garlic clove, minced
• 1/2 cup fresh basil (chiffonade)
• 3 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp cracked black pepper
• 1 tbsp balsamic glaze
• 1 tsp honey

For the base

• 4 thick slices sourdough bread (1-inch thick)
• 1 cup non-dairy cream cheese

Instructions

 

• While your grill preheats, prepare all your ingredients: mince the garlic clove and set aside, cut the basil into thin ribbons (chiffonade), halve the cherry tomatoes lengthwise, and pat the drained peaches completely dry with paper towels—this is crucial for getting good grill marks and caramelization. In a small bowl, combine the minced garlic, cherry tomatoes, 2 tablespoons of the olive oil, salt, pepper, balsamic glaze, and honey. Let this mixture sit while you grill; the flavors will meld beautifully. I like to prepare this topping ahead because it allows the tomatoes to release their juices and creates a more cohesive, flavorful topping.
• Heat your grill to medium-high heat (around 400°F if using a gas grill). While it preheats, brush both sides of the sourdough slices and all the peach slices with the remaining 1 tablespoon of olive oil. This prevents sticking and helps achieve beautiful caramelization on the grill.
• Place the peach slices on the grill first and cook for 2-3 minutes per side until they develop golden-brown grill marks and caramelize slightly. Transfer the grilled peaches to a plate. Then grill the bread slices for 1-2 minutes per side until they're golden and crispy with visible grill marks, being careful not to burn them. The peaches will continue to warm while you finish the bread.
• In a small bowl, combine the non-dairy cream cheese with 1 teaspoon of honey and a pinch of salt. Stir until smooth and spreadable. I find that non-dairy cream cheese can be a bit firm, so letting it sit at room temperature for a few minutes before mixing makes it much easier to work with.
• Spread a generous layer of the creamy cheese mixture from Step 4 onto each warm grilled bread slice. Arrange the grilled peaches from Step 3 on top of the cheese, then spoon the tomato and garlic mixture from Step 1 (including all the flavorful oils and juices) over the peaches. Finish by scattering the fresh basil chiffonade over each bruschetta. Serve immediately while the bread is still warm and crispy.