Grilled Peach Bruschetta

Sweet and savory Grilled Peach Bruschetta, featuring toasted baguette slices, fresh peaches, mozzarella, and a drizzle of balsamic glaze - perfect for summer gatherings! Try it tonight!

Sweet summer flavors come together in this delightful Grilled Peach Bruschetta recipe, where toasted baguette slices meet fresh peaches, creamy mozzarella, and a hint of mint, all tied together with a tangy balsamic glaze.

Perfect for warm-weather gatherings, this sweet and savory treat is sure to impress!

Ready Time

30 mins


6 servings


  • 4 large ripe peaches, sliced into 1/2-inch thick wedges
  • 6 baguette slices, cut into 1/2-inch thick slices
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh mozzarella cheese, sliced into 1/4-inch thick slices
  • 1/4 cup chopped fresh mint leaves


Preheat your grill or grill pan to medium-high heat.

Brush both sides of the baguette slices with olive oil and season with salt.

Grill the baguette slices for about 2-3 minutes on each side, or until they’re lightly toasted.

While the bread is grilling, mix the minced garlic with the chopped basil leaves in a small bowl.

Once the bread is toasted, let it cool for a minute or two, then rub the garlic-basil mixture all over the toasted bread slices.

In a separate bowl, whisk together the balsamic vinegar and a pinch of salt and pepper to taste.

Arrange the toasted bread slices on a large serving platter or individual plates.

Top each bread slice with a peach wedge, a slice of mozzarella cheese, and a sprinkle of chopped fresh mint leaves.

Drizzle the balsamic glaze over the top of each bruschetta, followed by a sprinkle of salt and pepper to taste.

Serve immediately and enjoy your delicious Grilled Peach Bruschetta!


For the best results, use ripe but firm peaches that can hold their shape when grilled. If the peaches are too soft, they’ll fall apart when sliced.

If you don’t have fresh basil, you can substitute it with dried basil, but reduce the amount to about half.

Don’t over-grill the bread, or it’ll become too crispy. You want it to be lightly toasted with a bit of crunch on the outside and softness on the inside.

When mixing the garlic and basil, be gentle so you don’t bruise the leaves.

You want them to stay fresh and fragrant. If you want to make the balsamic glaze ahead of time, you can store it in an airtight container in the fridge for up to a week.

To take this recipe to the next level, add some prosciutto or grilled chicken on top of the bruschetta for added protein and flavor.

This recipe makes six servings, perfect for a summer dinner party or potluck. Just be prepared for everyone to ask for seconds!

Nutrional Value

  • Calories: 370
  • Total Fat: 22g
  • Saturated Fat: 6g
  • Cholesterol: 20mg
  • Sodium: 350mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 4g
  • Sugars: 20g
  • Protein: 15g
Grilled Peach Bruschetta
Grilled Peach Bruschetta

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