Cream Cheese Peach Bruschetta
Equipment
- 1 Baking sheet
- 1 grill pan or toaster optional
- 1 Small mixing bowl
- 1 medium mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Silicone spatula
- 1 pastry brush
- 1 teaspoon
- 1 tablespoon
- 1 measuring cup
Ingredients
- 1 baguette sliced 1/2-inch thick
- 2 tablespoon olive oil
- 8 ounce cream cheese softened
- 2 tablespoon honey
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 2 ripe peaches thinly sliced
- 1 tablespoon fresh mint finely chopped
- 1/4 cup pistachios roughly chopped
- 1/4 teaspoon flaky sea salt
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon balsamic glaze
Instructions
- Preheat the oven to 400°F and arrange baguette slices on a baking sheet.
- Brush both sides of the bread lightly with olive oil and toast for 5–6 minutes until golden at the edges.
- In a small bowl, beat cream cheese with honey, lemon zest, lemon juice, and vanilla until smooth and fluffy.
- Let the toasted bread rest for 5 minutes to cool slightly so the topping doesn’t melt.
- Spread about 1 tablespoon of the cream cheese mixture onto each toast.
- Top each piece with 2–3 slices of peach.
- Sprinkle chopped pistachios, mint, flaky sea salt, and black pepper evenly over the bruschetta.
- Drizzle lightly with balsamic glaze just before serving.
Notes
Slightly underripe peaches hold their shape better when sliced thin for topping; if your peaches are very juicy, pat them dry to prevent sogginess. For added depth, grill the peach slices for 1–2 minutes per side to caramelize sugars. Swap pistachios for toasted almonds or pecans if preferred, and add a pinch of cinnamon to the cream cheese for warmth. If serving later, keep the toasted bread and toppings separate and assemble just before eating. Gluten-free baguette and dairy-free cream cheese work well here; adjust honey to taste and omit if your peaches are very sweet.
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