3 July 2023

Peach Bruschetta

This peach bruschetta is a great summer twist on a classic, with grilled sourdough, vegan cream cheese and fresh peaches with a chili, basil mint vinaigrette and smoked salt, all finished off with a drizzle of vegan honey for a sweet hit.

A delicious appetiser or as part of a BBQ, these bruschetta are sure to be a real crowd-pleaser and come together incredibly easily.

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Peach Bruschetta | Serves: 4 | Time: 10-15 mins

You'll need

  • Chopping board
  • Knife
  • Griddle pan/BBQ/toaster
  • Measuring cups and spoons


  • 4 slices sourdough - cut in half
  • 2 peaches
  • 2/3 cup vegan cream cheese (I used Nush)
  • 20g basil
  • 20g mint
  • 1/2-1 red chilli 
  •  3 tbsp red wine vinegar
  • Generous drizzle extra virgin olive oil
  • Pinch smoked or regular salt
  • Black pepper
  • Olive oil
  • Vegan honey/maple syrup (optional) (I used PB Artisan)


  1. To make the vinaigrette, finely chop the basil, mint and chili, mix together with red wine vinegar, a good drizzle of olive oil and a pinch of smoked salt.
  2. Then grill or toast the bread, then slice in half and slice the peaches into wedges.
  3. Spread the grilled bread with cream cheese, place a few peach wedges on each, drizzle with the vinaigrette and garnish with black pepper, olive oil and a little vegan honey for some extra sweetness.
  4. Serve up and enjoy!
Cassidy xx