Late Summer Bruschetta, Two Ways
The end of summer deserves a simple, beautiful appetizer — something bright, fresh, and full of the season’s best flavors. These two bruschetta bring all of that to the table: juicy peaches, crisp cucumbers, sweet tomatoes, herbs, and creamy ricotta. And a little tip from past kitchen experiments: soaking toasted pine nuts in balsamic (the same trick you may have used with raisins or currants) adds a subtle, tangy depth that makes the tomato version unforgettable.
Serve the peach bruschetta with a chilled glass of 2023 Grenache Blanc and the tomato bruschetta with 2021 Kvasir, and toast to the last stretch of summer.
Serves: 4
Recipes by: Tanya Miller
Suggested wine pairings: 2023 Grenache Blanc & 2021 Kvasir Mourvèdre
Peach & Cucumber Bruschetta with Ricotta and Herbs
Ingredients
- 2 peaches or nectarines (one fresh, one grilled)
- 2–3 Tbsp finely diced cucumber
- ~½ cup ricotta
- ~2 Tbsp extra virgin olive oil, plus more for drizzling
- Finely chopped fresh mint and thyme (start light on thyme)
- ½ baguette, sliced ½ inch thick, toasted or grilled
- Pinch of salt; pinch of sugar if peaches need a boost
- Extra mint, thyme, and flakey salt for garnish
Instructions
- Grill or toast the bread.
- Brush the halved peach with olive oil and a pinch of salt; grill until golden with char marks. Dice both peaches and collect any juices — the grilled ones add a caramelized sweetness.
- Add cucumbers, herbs, and olive oil. Toss and taste.
- Drizzle bread with olive oil, spread generously with ricotta, and spoon the peach mixture over the top.
- Garnish with mint and flakey salt. Serve with a chilled glass of Grenache Blanc and enjoy!
Tomato & Balsamic Bruschetta with Basil & Pine Nuts
Ingredients
- ~1½ cups cherry tomatoes, diced (we used Trader Joe’s Heavenly Villagio Marzano); once cut in half, gently squeeze the tomatoes to remove most of the seeds and juice
- 1–2 cloves garlic, grated
- 2 Tbsp Balsamic Vinegar of Modena (for soaking pine nuts)
- 2–3 Tbsp extra virgin olive oil, plus more for drizzling
- ¼ cup toasted pine nuts soaked in ~2 Tbsp balsamic with ½ tsp salt (at least 15 min and up to 2 hrs)
- Several sprigs basil, chopped
- ½ baguette, sliced ½ inch thick, toasted or grilled
- Flakey salt
Instructions
- While prepping the bread, soak the toasted pine nuts in balsamic vinegar.
- In a bowl, combine tomatoes, garlic, basil, olive oil, pine nuts, and their vinegar. Taste and adjust.
- Drizzle bread with olive oil, spoon the tomato mixture over each slice, and finish with extra basil, flakey salt, and olive oil if desired.
- Serve immediately with a glass (or a bottle) of Kvasir Mourvèdre.