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.

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Peach Walnut Bruschetta

Peach Walnut Bruschetta

Fresh peaches are wonderful when used for a savory-sweet bruschetta.
Author : Megan Myers
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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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!