Califonia Bountiful

Bruschetta two ways

Halfway between sweet and savory, this recipe featuring seasonal produce and flavorful cheeses is the perfect appetizer for entertaining!

Executive Chef Ben Mattman
JW Marriott, San Francisco

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1 baguette, cut on the bias
4 tbsp. olive oil
Sea salt and freshly cracked black pepper, to taste
1 garlic clove
1 (4-oz.) ball burrata cheese
3 to 4 large heirloom tomatoes, sliced
Balsamic vinegar reduction (optional; see note)
1/2 cup roughly chopped fresh basil
4 oz. goat cheese
2 peaches, sliced


Preheat oven to 400 degrees. Place baguette slices on a cookie sheet lined with parchment paper. Drizzle slices with olive oil and sprinkle with salt and pepper. Bake for 4 to 7 minutes or until a light golden brown.

For tomato bruschetta: Rub half of the baguette slices generously with garlic clove. Slice and place burrata on baguette and place a tomato slice on top. Sprinkle salt and pepper over tomatoes and, if you wish, drizzle with balsamic reduction. Finish with a pinch of basil.

For peach bruschetta: Spread a spoonful of goat cheese on each baguette slice, then add a pinch of salt and pepper to bring out the flavors. Top with 1 or 2 peach slices. Drizzle balsamic reduction over bruschetta, if you wish, and serve immediately.

Note: To make balsamic reduction, put balsamic vinegar in a small saucepan over medium heat and bring to a low simmer. Simmer for 5 to 7 minutes or until vinegar has reduced to a thick, syrupy consistency. Remove from heat and set aside.

Serves 4

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