Peach Walnut Bruschetta

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peach walnut bruschetta - Celebrate back-to-school time with a merging of the seasons in this light dish, peach walnut bruschetta.

I love things that require only a few ingredients. As the heat continues, and continues to steal my energy away, the ability to throw a few things together in little time has saved many meals. I mean, I have pages scribbled with recipe ideas, posts half-drafted and lacking only the food to tie it up in a bow. But being in the kitchen for more than 15 minutes at a time? Please. Give me some bread and toppings and I’ll be a happy girl.

Eating like this reminds me of our time in Paris. It’s not that we ever ate bruschetta there, but we chose to have many of our lunches on a park bench, sharing a baguette sandwich and fruit while we attempted to soak up the last of our pre-baby time. Simple meals bring me back to those afternoons of soaking up an early spring sun, wandering foreign streets, and being blissful in the moment.

I was really excited to see shallots in my produce delivery. I never had shallots until I was an adult, so whenever I see them at the grocery store they seem too extravagant to purchase. Now that my countertops are littered with shallots, I have plenty to experiment with. I’ve pulled together some of the last summer peaches, crunchy walnuts, and softened shallots for a topping that celebrates summer while looking forward to the autumn ahead.

Peach Walnut Bruschetta

Peach Walnut Bruschetta

Fresh peaches are wonderful when used for a savory-sweet bruschetta.
5 from 1 vote
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizers
Cuisine American
Servings 4 servings
Calories 156 kcal


  • 1 large peach
  • 3 shallots
  • 1 tablespoon olive oil
  • 1/4 cup walnuts
  • Sliced French bread


  • Halve, de-pit, and peel peach. Cut into small chunks and put into a bowl.
  • Heat a small saucepan over medium. Add olive oil and heat through. Peel shallots and slice thinly, then add to the pan. Lower heat to medium-low, and let shallots cook until soft.
  • Chop or crumble walnuts by hand and add to the shallots, gently toasting until fragrant. Remove from heat and stir mixture into peaches. Let sit for a moment while you toast the bread.
  • Top each slice of bread with a generous scoop.


Calories: 156 kcalCarbohydrates: 19 gProtein: 4 gFat: 8 gSaturated Fat: 1 gSodium: 100 mgFiber: 2 gSugar: 7 g
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  1. That looks sooo good! Never thought of using peaches on Bruschetta! That’s a great idea for a party. 🙂

  2. Oh now I know what to make with these over-ripe peaches. The addition of the walnuts and the shallots, this is a perfect apres meal, or meal in itself as you say. Great recipe!

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