Summer Fruit Bruschetta is an easy, simple, and beautiful appetizer. Fresh summer fruit and goat cheese on toasted bread, with a drizzle of honey and balsamic glaze is a flavor bomb and the perfect little bite for any brunch or afternoon snack.
Safeway in El Dorado Hills re-opened their store the other day with a ribbon cutting ceremony, games, and all kinds of great discounts. I only half-joked that I wanted to move in permanently.
If you live close by and can make it out there, YOU MUST. It is an absolutely gorgeous and spacious store, with a full bakery, deli, floral department…even patio furniture! And my favorite section, the produce. (See some highlights in my IG stories!) The entire area just pops with amazing color and fragrant smells. It’s Heaven. I nabbed a ton of their fresh strawberries and ripe nectarines and immediately made fruit bruschetta the next day.
What is Bruschetta?
Bruschetta is an Italian antipasto. Most people immediately think of tomatoes when someone mentions this appetizer, but bruschetta actually refers to the way the bread is prepared, which is cut, grilled or toasted, and brushed with olive oil. The topping can really be anything – tomato, beans, cured meat, cheeses, vegetables, and in my case, FRUIT!
Ingredients you need for this Bruschetta Recipe
This bruschetta recipe is so simple and only requires a handful of simple ingredients, but each one plays an important role and all together create an amazing flavor bomb!
- French baguette
- Olive oil
- Goat cheese
- Balsamic glaze
- Fresh Basil
- If goat cheese isn’t your thing, you could use ricotta.
- Swap out the strawberries with blackberries.
- Replace the nectarines with peaches.
- A tiny bit of fresh mint could replace the basil.
Can you make Bruschetta in advance?
Bruschetta is best eaten fresh or the topping breaks down and gets too watery. You can make the topping a day ahead, however (keep stored in the refrigerator, in a tightly sealed container), and drain any juice that accumulates. Leftovers should be stored the same way, up to 2 days. The topping is wonderful over cottage cheese or yogurt!
The bread can be brushed with olive oil and lightly toasted a few hours before serving.
Bruschetta is best served at room temperature. It’s also best to make the topping at least 30 minutes prior to serving, and once assembled, serve immediately or you risk having soggy bread.
Safeway actually carries one of my all-time favorite food items which is honey goat cheese, as seen here. They served it at an event that I attended years ago and I’ve been obsessed with it ever since. They were temporarily out of it, so I cried a little and then regrouped, using goat cheese and honey separately for this bruschetta. Still amazing!
This fruit bruschetta just screams summer – you will love it!
Other summer fruit recipes to make!
This summer fruit bruschetta recipe was developed by me for Safeway whom I have an ongoing awesome relationship with. All opinions are 100% my own. Get all the products featured in this post at your local Safeway. Thank you for helping to support the brands that I love and make Belly Full possible!
Strawberry and Nectarine Bruschetta
- 1 French baguette (, cut into 20 slices)
- 2 tablespoons extra-virgin olive oil
- 8 medium fresh strawberries (, diced small)
- 1 large ripe nectarine (, diced small)
- 4 ounces O Organics soft goat cheese (, room temperature)
- 1 tablespoon honey
- 1 tablespoon balsamic glaze
- 5 large fresh basil leaves (, cut Chiffonade style)
- Preheat oven to 350 degrees F. Transfer bread slices to a baking sheet and lightly brush with a little olive oil; bake for 8-10 minutes until toasted.
- Combine the strawberries and nectarine pieces in a bowl; gently toss with the honey. Set aside.
- Spread the baguette slices with goat cheese and top with the fruit mixture, pressing down slightly to help the fruit pieces adhere.
- Drizzle with the balsamic glaze and top with a little basil.
- Serve immediately and enjoy!
- Ricotta would be a good substitute for the goat cheese.
- Peaches and blackberries can replace the nectarines and strawberries.