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Peach Bruschetta with Goat Cheese on Peach Bread
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Peach Bruschetta with Goat Cheese on Peach Bread

Tangy goat cheese is paired with sweet peaches in this twist on a classic recipe.
Course: Snack
Keyword: bruschetta, goat cheese, peach
Servings: 24 pieces
Author: Alyssa Walters, Jessie Vandygriff, William Brasch, Chef Adam Sacks and Katherine Privitt, of Johnson & Wales University.


Peach Bruschetta:

  • 2 tomatoes, small dice
  • 2 peaches, small dice
  • 1 tablespoon fresh tarragon, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon salt
  • 2 tablespoons black pepper
  • 6 tablespoons olive oil, divided
  • 1 baguette
  • 1/2 cup goat cheese
  • 1/2 cup cream cheese
  • 3 tablespoons balsamic glaze (see Grilled Peach Salad recipe for how to make)
  • 4 tablespoons balsamic reduction*

Peach Bread:

  • 1/4 cup warm water
  • 2 teaspoons evaporated cane sugar
  • 1 package dry yeast
  • 2 teaspoons salt
  • 2 1/2 cups whole wheat flour
  • 1 cup pureed peaches, pureed in blender (can use frozen or fresh)
  • 1/2 cup water
  • 2 tablespoons canola oil or pure olive oil
  • 2 eggs, beaten
  • 1 tablespoon honey


Peach Bruschetta:

  • Preheat oven to 375°
  • Combine tomatoes and peaches. Add tarragon, garlic, salt, pepper and 3 tablespoons olive oil. Place in refrigerator to marinade, about 30 minutes.
  • Slice baguette into 24 pieces, brush each with olive oil. Toast in oven until lightly browned, about 5 minutes.
  • Using an electric mixer with whisk attachment, cream together goat cheese and cream cheese.
  • Spread cheese mixture on baguette slices. Place spoonful of fruit mixture over the cheese, then drizzle with balsamic glaze.

Peach Bread:

  • Introduce yeast with warm water and sugar; mix slightly. Allow to sit for a few minutes, until yeast bubbles.
  • Mix salt and flours together in large mixing bowl.
  • Add remaining liquid ingredients, along with yeast mixture, into dry ingredients; mix until well incorporated. If mixture appears dry, add more water. Dough should be very tacky
  • Knead dough by hand until a soft dough ball forms and is springy to touch, around 10 minutes. If dough remains tacky, sprinkle additional all-purpose flour and continue to knead. As an alternative to hand kneading, can mix both wet and dry ingredients in a Kitchen Aid mixer with a dough hook attachment and knead until proper consistency, around 5 minutes on medium speed.
  • Once kneaded, allow bread mixture to rest in a warm place, covered to minimize drying. Allow bread to rise two times its size before next step.
  • Once risen, punch to release Co2 and proceed to next step.
  • Divide dough evenly to ensure proper yield. Roll each dough with the palm of your hands until you form a fat 10-inch snake. Repeat for second piece. Place dough on pre-greased sheet pan and allow to rise two times.
  • Once risen, place bread into pre-heated oven (400 degrees) for 10- 15 minutes, until golden brown.
  • Allow to cool.


Optimum Wellness is excited to partner with Johnson & Wales University. Alyssa Walters, Jessie Vandygriff, William Brasch, Chef Adam Sacks and Katherine Privitt (left to right) developed this recipe. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.