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
Ingredients
Bruschetta:
- 4 slices sourdough - cut in half
- 2 peaches
- 2/3 cup vegan cream cheese (I used Nush)
Vinaigrette:
- 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
Garnish:
- Black pepper
- Olive oil
- Vegan honey/maple syrup (optional) (I used PB Artisan)
Method
- 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.
- Then grill or toast the bread, then slice in half and slice the peaches into wedges.
- 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.
- Serve up and enjoy!
Cassidy xx
