Once You Try Roasted Peach Bruschetta, You’ll Never Want the Traditional Again

August is the perfect time to incorporate peaches into recipes; during the second half of peach season, pits are more easily removed from the fruit. Roasting peaches is an easy way to bring out even more flavor, and using them on toast is a fun (and delicious) way to feature something unexpected on the traditional toasts. Paired with basil, this naturally sweet, summery treat also packs a protein punch because of Greek yogurt. Cut them up and share as appetizers, or enjoy a whole slice for breakfast before peach season comes to a close!

Sliced fruit makes a pretty presentation and is quick and easy to assemble – see tips in recipe.

Roasted Peach Bruschetta


If desired, make this recipe decadent by replacing the yogurt with ricotta cheese.


1 to 2 peaches, depending on desired number of toasts
3 to 4 slices hearty bread
1/2 cup Greek yogurt
1/2 teaspoon honey
1/8 teaspoon vanilla extract
2 to 3 basil leaves
Olive oil for brushing
Honey for drizzling, if desired


  1. Preheat oven to 400°F.
  2. Cut peaches in half lengthwise (from pole to pole). Brush cut sides with olive oil and place flat side down on a lined baking sheet.
  3. Roast peaches for 30 minutes; set aside to cool.
  4. Brush bread with olive oil and bake at 400°F for 10 minutes, or until turning golden brown.
  5. Meanwhile, stir the vanilla and honey into the Greek yogurt and set aside.
  6. When peaches are cooled, slice thinly. Placing the center down will make even slicing a cinch.
  7. Spread the Greek yogurt mixture over toasts.
  8. Add the peach layer – to arrange peach slices quickly and evenly, hold the sliced half in both hands and fan out the slices like playing cards. Place directly on prepared toasts.
  9. Garnish with chopped basil. Use kitchen scissors for quick, superfine cutting.


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