Peach, Pistachio, and Brie Bruschetta
Peach, Pistachio, and Brie Bruschetta is one of my very favorite summer appetizers. I know it’s September now, and that everyone on the internet is now making autumn recipes, but technically it is still summer, people! And, as long as my farm stands are still selling fresh orchard peaches, I will be cooking with them. We’re all still enjoying meals on our patios and decks, right? This bruschetta is the perfect appetizer to serve with all of your grilled dinners. Tonight I served this bruschetta as an appetizer, and we all stuffed our selves with so much of the creamy brie and sweet peaches, that we could barely eat the crab cakes that I prepared for our main course.
The Equipment You’ll Need
- A Sheet Pan- This is for baking your bread slices.
- A Mixing Bowl- This if for tossing your peaches with the lemon and honey.
The Ingredients You’ll Need for Peach, Pistachio, and Brie Bruschetta
- A Baguette- Try and get a nice crispy baguette from a French bakery. However, I often use day old baguettes from the supermarket, and this dish still comes out great.
- Brie- Any brie will do, although we are partial to the triple creams. For this recipe, feel free to just buy whatever brie is on sale.
- Peaches- Obviously, buy the best peaches you can, as they are the star of this dish.
How I Made This Dish
- First, I preheated the oven.
- Then, as it heated up, I got all my ingredients sliced up. Shelling the pistachios was definitely the slowest part of this procedure.
- Next, I toasted my bread.
- After that, I put my brie and pistachios on and melted the cheese for three minutes.
- Finally, I added the peaches, and they were all done.
This Peach, Pistachio, and Brie Bruschetta would be a great side dish to serve with a cold summer soup or a big salad. It would also be a great addition to a charcuterie board. I hope you’ll try this soon, and if this is not autumnal enough for you, just substitute green apples for the peaches.
Peach, Pistachio, and Brie Bruschetta
Ingredients
- 8 one inch thick baguette slices
- 4 ounces brie, cut in 8 three inch pieces
- 2 peaches sliced in thin wedges
- 1 teaspoon lemon juice
- 2 teaspoons honey
- ¼ cup pistachios
- ¼ cup mint leaves
Instructions
- Preheat the oven to 350 degrees.
- Toss the peaches with the lemon juice and one teaspoon of honey.
- Place the bread on a sheet pan and bake it for six minutes.
- Top the toasted bread with a slice of brie, some pistachios, and the rest of the honey drizzled over everything. Bake for three minutes more.
- Put some peaches on top of each toast.
- Garnish with mint leaves.
