Peach and Blue Cheese Bruschetta with Honey and Thyme

Organic California peaches are now available in our market, and I am very excited. When I see peaches it means that summer is just around the corner. Hard to believe, I know, but in a few weeks school will be out, and the summer holiday will stretch ahead with unstructured time, travel, camps and sunny activities.

For now, I will focus on the peaches. This recipe combines fragrant peaches with crumbly blue cheese, a drizzle of honey and thyme. The flavors play off and elevate each other in wonderful harmony. For extra freshness and crunch, arugula may be added as a bed for the peaches. It’s all good.



Peach and Blue Cheese Bruschetta with Honey and Thyme
Makes 4

4 slices country-style bread, cut 1/4 inch thick
Extra-virgin olive oil
Sea salt
2 ripe, but not too soft, peaches, halved and pitted
1/4 cup crumbled blue cheese
Runny honey
Thyme sprigs

Preheat oven broiler. Arrange bread slices on a baking pan with a rack. Brush both sides with olive oil. Sprinkle with a little sea salt. Broil, turning once, until golden brown on both sides. Remove and transfer slices to a plate or platter.
Thinly slice peach halves. Arrange on bread, overlapping slightly. Sprinkle blue cheese over the peaches. Drizzle with honey and garnish with thyme sprigs.

If you like this, you might enjoy these TasteFood recipes:
Strawberry Ricotta Bruschetta with Lemon and Arugula
Duck Prosciutto and Reblochon Tartine
Tomato Basil Bruschetta

or these recipes from the food blogs:
Fava Bean and Radish Bruschetta from the kitchn
Caramelized Onion and Balsamic Vinegar Bruschetta from Leite’s Culinaria
Parsley Bruschetta from Elana’s Pantry

16 responses to “Peach and Blue Cheese Bruschetta with Honey and Thyme

  1. No peaches here – as usual Bay Area way ahead of us…Tucking this recipe away for summer!

  2. Oh runny honey. This recipe looks wonderful. I love the sweet with the pungent cheese. I’m holding out for local peaches, can’t wait.

  3. No peaches here in New Jersey for a couple of months, but I’m bookmarking this so I’ll be ready. This looks wonderful. Love the combination of sweet and savory.

  4. Echoing the calls of the others, no fresh peaches here…at least they get to wait for the summer/spring where peaches come in. Over here, what we get are probably canned ones with heavy syrup instead of really fresh ones, but with a bit of luck, sometimes they are stocked in Cold Storage!:)
    What an intriguing idea to have peaches and honey on a bruschetta instead of the usual suspects of tomatoes and cheese alone, love this idea…maybe you should change the name of the bruschetta too…since this is your innovation;)

  5. This is awesome! Lately I’ve been obsessed with piling waffles with fruit and cream and all that good stuff… I might have to try this combo out on a waffle!

  6. I haven’t had a summer peach yet, but I absolutely cannot wait. Love the addition of thyme here. Sounds like your vacation may be soon happening! (Saw and loved that article you posted yesterday on Twitter.)

  7. I love love love combining fruit with blue cheese and honey. And well, I love peaches, so this looks just fabulous!

  8. this sounds like such a good combination. can’t wait to try this once i get my hands on some good peaches!

  9. These look absolutely delicious and have summer written all over them! So glad peaches are in season here. :)

  10. This sounds great! I recently got some Himalayan pink salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try it out in this recipe. Thanks for sharing!

  11. There is nothing better than a fresh, ripe peach – except of course a peach and blue cheese bruschetta with honey and thyme…..FAB! – S

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  13. Made these this weekend for Father’s day. Used Nectarines instead of Peaches since the peaches are not ready and were hard at the store.
    Super Yummy! Thanks!

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