Grilled Peach & Gorgonzola Bruschetta on a plate drizzled with honey
Grilled Peach & Gorgonzola Bruschetta

This is one of those dishes that has it all. The peaches are tart, the honey brings out their sweetness, the gorgonzola adds depth and a little funk, the basil lends brightness, and the grilled bread provides the crunchy base with a hint of garlic to tie it all together. It’s an all-star summer app.

Grilled Peach & Gorgonzola Bruschetta

Grilled Peach & Gorgonzola Bruschetta on a plate drizzled with honey
Prep Time 10 minutes
Cook Time 8 minutes
This is one of those dishes that has it all. The peaches are tart, the honey brings out their sweetness, the gorgonzola adds depth and a little funk, the basil lends brightness, and the grilled bread provides the crunchy base with a hint of garlic to tie it all together. It’s an all-star summer app.
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Course Appetizer
Servings 6

Ingredients
 

  • 1 ripe peach, or two if they are small
  • 6 ounces gorgonzola
  • ¼ cup loosely packed fresh basil leaves
  • honey for drizzling
  • flakey sea salt, such as Maldon’s
  • 4-6 slices of sourdough bread, about ½-inch thick
  • 1 garlic clove, cut in half
  • extra virgin olive oil for brushing the bread

Instructions
 

  • Heat the grill to medium. Use a pastry brush to brush both sides of the bread with a little olive oil and sprinkle each side with a little kosher salt. The amount of bread you'll need depends on the size. Use 4 pieces if they are a little larger, 6 if they are on the smaller side.
    Halve the peach and remove the pit, lightly brush the peaches with the olive oil as well, then bring everything out to your grill: the peaches, cheese, basil, honey, bread, salt and garlic, along with a plate that you will serve the bruschetta from.
  • Begin by grilling the bread. Place it on the grill grates and cook until toasty on one side, then flip to the other side to cook until it is nicely browned and crisped. Remove it to a serving platter. While the bread is still hot, rub both sides of all of the toasts with the cut piece of garlic. Be careful as the bread will be hot. Then while it is still warm, smear the gorgonzola cheese on one side of the bread.
  • Place the peach on the grill and cook until it is just charred and warmed through. It shouldn’t take too long, maybe a few minutes per side. Cut the peach into a few slices each and divide them equally onto the gorgonzola topped toasts.
  • Sprinkle the peaches with a little salt, freshly cracked black pepper, and drizzle them with honey. Top with the basil leaves and serve right away.
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