It’s the time of year to stop dreaming about fresh summer peaches and start eating them! And one of the best ways to enjoy peaches is fresh in this vegan peach bruschetta!
This dish is one of those wonderful finds that has a little bit of everything to delight the senses: sweet, savory, bright color, refreshing flavor and smell, and great texture. Brighten your summer table with this vegan peach bruschetta!
Peach Bruschetta – Vegan
- Vegan baguette (or other long loaf artisian bread) sliced into ½ inch slices
- Vegan cream cheese spread
- 2 fresh peaches, peeled and sliced
- Sunwarrior Nutritional Yeast
- Balsamic glaze
- Fresh basil (do not substitute dried)
Preheat oven to 350. Lay baguette slices on Jelly roll pan. Brush with olive oil. Bake for 6 minutes or until just toasted (do not overcook.) Cool completely.
Spread slightly cooled toast slices with spread. Top with peach slice, sprinkle with nutritional yeast, basil, and drizzle with balsamic glaze.
*To make your own Balsamic glaze, put 1 cup of balsamic vinegar in a small saucepan. Bring to a boil over medium-high heat and simmer for 5-10 minutes, until thickened and reduced to about 3/4 cup. Cool before drizzling over bruschetta. Leftovers do not need to be refrigerated, store in an airtight container.
**To chiffonade the basil, stack the basil leaves and roll into a tight cigarette roll. Starting at one end, and being protective of your fingers, slice into very fine strips.