peach recipes

Fresh Peach Cake

(1 stick) unsalted butter,

sugar, divided

eggs,

sour cream,

vanilla extract

all-purpose flour

baking soda

baking powder

salt

cinnamon

large, ripe peaches, peeled, pitted, and sliced

pecans

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

I'm a 48 year old Dad with 'read the recipe and do what it says' cooking skills.<br /><br />I made it exactly like the recipe except I didn't use the pecans...i hate pecans.  The cake is sooooo moist and delicious, perfect amount of sweet but not too sweet.  I also used an 8x13 pan and it was actually a little too big I think.  I might try the 9x9 next time for a taller cake.  The cake was probably 2" tall this time...not bad but I might like it even better if it was 3".  Might also pack the peaches in a little tighter...I watched Ina's video and put them in the same density she did.  It was peachy but not in every bite...i think I might like it peachy in every bite :-).<br /><br />Still, perfectly delicious as is and amazing served warm with vanilla ice cream!  Easy to make and came out great.<br />

This was a fantastic and easy to use recipe. Changes I made, 1. Per other reviews, I used a 9x13 baking dish. 2. I needed tons more peaches. Instead of 3, maybe I used a dozen. Each peach probably yielded about 8-10 slices. I wanted my layers of peaches to actually be layers, not just scattered bits. I baked it for about 25 minutes at 350* and then lowered it to 325* to finish cooking the middle, but not charring the edges. It's beautiful! 

I am going to try sending this review for the 3rd time, if it doesn't go... forget it !<div>This cake was absolutely delicious !  HOWEVER !!  Just like below "Anonymous" now 20 hours ago..  The cake overflowed the pan, piled on the bottom of my oven.  I immediately grabbed a 13x9 pan, sprayed it with PAM, dumped the cake into the larger pan put it back into the oven for another 15 minutes.  It came out delicious.  Yes edges were a little hard, but I do like hard, crispy edges.  I would make this cake again BUT FIRST !  INA PLEASE GET THE PAN SIZE RIGHT...  I make lots of your recipes and love them, I even set my kitchen on fire making the Beef Bourguignon.  Please correct this pan size and re-send out.  This cake is so very good.... thank you.</div>

Delicious summer recipe! I wish I had read the reviews first and tried a larger pan. Mine did not overflow, but it did take longer to cook. Also, since I did not have extra-large eggs, I used 3 small ones, and the batter was easier to spread and also came out softer. I will certainly make this cake again!

So Good!! Used yogurt in place of sour cream. Glad I read other reviews first. Used 9x12 pan and it rose to the top. This is a keeper!<br />

My daughter went peach picking and I’m not good with pies so I gave this a try.  It was delish!  I followed the recipe exactly.  I used an 8 x 8 baking dish and a convection oven at 325.  It passed the toothpick test in 45 minutes.  I’m not the best cook but the recipe was easy to follow and everyone enjoyed the cake.  I’m not sure what to do with the other 30 peaches!!

This is the first time I tried this recipe. It seemed I was running out of batter for the second layer but was enough to cover the first layer. I was afraid that this is a very thin cake as the batter is not too much like a regular cake. But boy, was I wrong, the cake rose and doubled in height exactly as Ina described. Also, I used canned sliced peaches which I dried with paper towels. Worked like a magic and the flavor and texture are out of this world. I would have given it 6 stars except 5 is the max.

Made this cake on Saturday.  It was great. I reduced the regular sugar 50% and used Splenda for the other 50%. The pan that I used was 11 x 8 1/2 and was perfect.       

Some folks shared that their pan overflowed into the oven; therefore, they recommended placing the baking dish on a cookie sheet. I did this, and as a result, my batter did not cook after 55 minutes. At no time did my dish overflow. I had to remove the cookie sheet and cook an additional 20 minutes. Had I just followed the recipe, this would have been perfect. I think the ones who had problems have missed an ingredient or something. This has an excellent flavor. DO NOT ALTER THE RECIPE. IT IS PERFECT AS IS. 

This is an *awesome* cake!  My only criticism is that I wish the ingredient list showed that the sugar was a divided use.  I didn't catch that the first time I made the cake until I'd already creamed the butter and sugar.  So the cake was quite sweet.  But it was still gobbled up at a luncheon I made.  When I made the cake again yesterday, everything was done properly and the cake was incredible.  Only changes I made were to omit the pecans (I am not a fan of nuts in cake) and substitute almond extract for half of the vanilla extract.  This cake is DEFINITELY better the second day.  The first day the upper crust is crispy.  But by letting it cool and covering with plastic wrap it is no longer crispy the next day.  And while I'm sure it's delicious with fresh peaches, it's March right now...so I used frozen ones.  Needed a little extra baking time as I didn't thaw them out beforehand, but the end result was a very yummy cake that is my new favorite cake!  Moist, quick and easy to make and tastes wonderful...what's not to like?<br />

https://www.foodnetwork.com/videos/inas-fresh-peach-cake-0237134

Ina uses local ingredients to make her rustic-style Peach Cake.

Ina's Fresh Peach Cake

Peach Melba

water

sugar

vanilla pod, split lengthwise

lemon juice

peaches

raspberries

confectioners' sugar

vanilla ice

Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.

Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.

When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.

To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.

To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.

Straight forward and delicious.

My "judges" commented most on the "yumminess" of the raspberry sauce and I used raspberries from the grocery store, not those freshly picked. 

As for the vanilla pods, they add a lovely fragrant touch! My friend advised me to save the pods and add them to a jar filled with sugar to make "vanilla sugar." 

Only downside, expensive ingredients, but you get what you pay for!

YUM

This really isn't too hard of recipe other than the preparation time.  I have loved this dessert for years and really like this basic recipe for it.  Two of my favorite fruits combined with ice cream...how can you go wrong.

Trying to think of other uses for the syrup - martini, more poaching... This is too delicious!

It is soo simple to make, but taste like you spent hours on it! Fabulous!! Will make for friends and family anytime. I also didn't strain the raspberries and it was still great!

I made this for the first time and loved it. My boyfriend could not stop eating this.  I used fat free frozen vanilla yogurt instead of ice cream, but we didn't miss the fat. I saved the syrup from the peaches and plan to reuse it for next time.    

I just saw her show last summer where she made this.  The peaches were in season and I made it.  Wonderful!  The peaches are in season again and I am making this again.  My whole family loves it.  The finished dish is so beautiful too.

This recipe turned out perfect. I used Haagen Dazs vanilla frozen yogurt and it is delicious.  Peaches are not in season here, yet, so my peaches were a little firm and not very flavorful...but once they cooked in the sugar bath, they were fantastic.

Made this during peach season for weeklong house guests and we slurped up every bit of it.  Not difficult to prepare, beautiful in the bowl and simplistic yet decadent.  You'll love every bite.  We ate ours with Wisconsin vanilla custard ice cream.  Even better!
Great show stopper recipe for a big get together...you could make everything ahead of time!

Easy to make and lots of wow factor. Straining sauce takes a bit of time but well worth the result.

Kao Neuw Kati: Sweet Sticky Rice Dessert

long-grain Thai jasmine sticky rice, cooked, method follows

palm sugar or light brown sugar

coconut milk

sea salt

coconut cream

Sliced, mango, pears, peaches and kiwis

Sticky Rice: Line a steamer basket insert of a pot with fresh corn husks or soaked dried corn husks (used as Mexican tamale wrappers). Spray the corn husks with vegetable oil spray to prevent sticking. Spread the soaked rice evenly over the husks.

Fill the pot with water to come to just under the steamer basket insert. Put the steamer basket insert into the pot, cover, and bring to a boil over medium-high heat. Steam the rice for at least 20 minutes, or longer. Transfer the rice to a serving bowl when ready to serve. Cover the rice with some corn husks to keep it moist and warm.

Reheating Sticky Rice: Divide the leftover cooked rice into small serving portions, wrap in plastic, and refrigerate. The rice will keep well for 2 to 3 days. The easiest and best way to reheat the sticky rice is by microwave. Warm the wrapped sticky rice in the plastic it was store in on high power for1 to 2 minutes, or until hot. To reheat by steaming, unwrap the sticky rice and follow the above method for cooking sticky rice.

After you've prepared the rice, make the sauce syrup: Combine the sugar, palm sugar, pandanus leaves, if using, and the coconut milk in a 2-quart saucepan. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Without increasing the heat, allow the coconut cream to come to a gentle boil, and boil and thicken for 5 to 6 minutes. Remove the saucepan from the heat. Cover to keep warm. Leave the pandanus leaves in the syrup until you are ready to make the syrup for topping, or, if you are using extract, add it now.

To make the topping syrup, if you are using pandanus leaves, pull them out of the sauce syrup and place them in a 2-quart saucepan. Add the sugar, salt, and coconut cream. Heat over low to medium-low heat until the sugar and salt dissolve; do not let the coconut cream boil, or it will curdle. Let the syrup simmer slowly until it thickens, 7 to 10 minutes. Remove the saucepan from the heat. Leave the panadus leaves in the syrup until ready to be used. Or, if you are using extract instead, add it now and stir well. Pour the mixture into a medium bowl and set aside.

To make sticky rice dessert, put the hot rice in a large mixing bowl. Pour the warm sauce syrup over the rice, mixing well with a wooden spoon. The mixture will be soupy. Cover tightly with clear plastic wrap and let the rice absorb the syrup for about 10 minutes, then stir the rice mixture again with the wooden spoon. Cover tightly with plastic wrap again and let it rest for another 10 minutes.

To shape the rice for serving, dip your hands in a bowl of cool water and shake off excess droplets. Scoop a handful of rice at a time from the bowl and mold it into an oval shape. Or shape the rice by using a rubber spatula to scoop up a mound of rice onto a large oval wooden spoon, shape it with the spoon, and transfer the mound to a serving platter. The rice may stick to the spatula, so dip it in cold water and shake off excess droplets before scooping more rice.

Put the rice on a serving platter or individual plates. Spoon the thickened coconut syrup topping over the rice. Garnish with sliced fruits, such as, mango, pears, peaches or kiwi.

<span>Do not use palm sugar. This recipe does not need it. The multitude of other recipes out there simply use plain granulated sugar, some add a portion of brown sugar. Palm plantations are being planted in place of existing rainforest because demand for Palm products (oil, sugar, etc.) is so high. They actually burn acre upon acre of rainforest to do this. (Look up ariel views of Indonesia where they're replacing life-sustaining rainforest with palm plantations.) Also, buying corn husks to make this is a little over the top; another, simpler recipe calls for a sieve to steam and dish towel to cover. </span><br />

For a taste of the South, bake Trisha Yearwood's Easy Peach Cobbler recipe from Trisha's Southern Kitchen on Food Network. Serve it topped with whipped cream.

Easy Peach Cobbler

(1 stick) butter

flour

milk

Whipped

cream,

Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream

Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter! 

The textures of this peach cobbler are fantastic! This is definitely an easy recipe I'll revisit many times!

Turned out terrible. Not sure if I did anything wrong, but it was blah, chewy and you could tell it was canned peaches. 

This is how my nanny makes it. She was taught by her grandmother. So good!! 

Excellent recepi!! This was my 1st time making peach cobbler for Thanksgiving  and it was easy and delicious!! It was a hit!!

Came out delicious. Added cinnamon and vanilla extract. 

This is my first ever attempt at making peach cobbler. I had to use a 9x13 dish instead of a 9x12, but it turned out pretty good and super simple to make. Thanks for the recipe!

Mine turned out pretty good. I added a dash of cinnamon to the batter, served warm with vanilla ice cream. Everyone loved it!! 

I think this something!!!! I'm Surely going to make asap. 

https://www.foodnetwork.com/videos/easy-georgia-peach-cobbler-0204490

Trisha brings a touch of Georgia to Oklahoma with her Easy Peach Cobbler.

Easy Georgia Peach Cobbler

Upside-Down Peach Cornbread Cake

unsalted butter

brown sugar

peaches,

yellow cornmeal

milk,

Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and 1/2 teaspoon salt, then cook, stirring, until the sugar is melted and begins to bubble, about 10 minutes. Remove the skillet from the heat and let it cool slightly.

Arrange the peaches in the bottom of the skillet, fanning out in a circular pattern. Set aside.

Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the remaining 9 tablespoons butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then the remaining milk. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.) Drop the batter in large dollops over the peaches in the skillet, then use an offset spatula to gently smooth it out, being careful not to disturb the peaches.

Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm.

Peach Cobbler

peaches (4 to 5 peaches)

(1/2 stick) unsalted butter, melted

cornstarch

vanilla ice cream

PEACH COBBLERKatie LeeThe Kitchen/So Fresh and So GreenFood NetworkPeaches, AllpurposeFlour, Sugar, Baking Powder, Milk, Unsalted Butter, Cornstarch

Place the peaches in a 9-by-9-inch baking pan. In a medium bowl, mix together the flour, 3/4 cup of the sugar, the baking powder and 1/2 teaspoon of the salt. Add the milk and melted butter and mix well. Pour the batter evenly over the peaches.

In a small bowl, mix together the remaining 1/4 cup sugar, the cornstarch and remaining 1/2 teaspoon salt. Sprinkle the mixture over the batter. Evenly pour the boiling water all over.

Bake until golden brown and bubbling, 50 minutes. Serve in individual dessert dishes with vanilla ice cream or whipped cream, if desired.

This recipe never fails me. It is my go to recipe for peach cobbler. I have made this over 20 times, and every time I make it, people rave about how delicious it is. Everyone wants to know what recipe I am using. I tell them that it’s a family secret. Shhhh...

This is the best peach cobbler ever. I did bake it a little longer than the recipe said to. It was yummy. I love the crisp crust created by the addition of the corn starch. So good!  

I agree with the other reviewers who recommended baking this at 350 degrees for 60-70 minutes. Use your judgment and bake it until it looks nice and golden. I also used a 13x9 baking dish. It came out great - the crust was crisp and the peaches were juicy! A great recipe to utilize fresh summer peaches! 

Disappointing.  Too much moisture <div><br /></div>

Turned up the heat to 350. Great recipe! Will make again! 

This was delicious and easy! I liked the simple ingredients and process. I used 3 peaches so I halved the recipe and used an 8x8 baking dish. I probably still baked it for about 50 mins and it was perfect! Also replaced sugar with brown sugar so it’s a little “healthier” :)

An incredibly easy and healthy, tasty and peachy baked oats recipe that will keep you satiated. Topped with some nut butter and your favorite fruits, it's bound to become your new breakfast staple or go-to snack!

Easy Peachy Berry Baked Oats

rolled oats (1 cup)

250 milliliters plant based milk

tsp vanilla extract

egg (optional)

peach

blackberries

Nut butter (hazelnut / almond),

Combine rolled oats, milk, cinnamon, vanilla extract, sweetener and nuts in a bowl.

Taste the mixture and adjust to your preferred sweetness, then, if desired, add an egg and mix until combined. Egg is optional but is good for extra protein.

Transfer mixture into an oven-safe / cast iron pan. Pop berries and fruit on top and bake in the oven for about 20 minutes.

Grilled Biscuit Sundae with Peaches and Blueberries

biscuits

unsalted butter, melted

demerara sugar

blueberries (about 10 ounces)

Vegetable oil, for brushing peaches

firm, ripe peaches, pitted and halved

maple ice cream

whipped cream,

Jeff Mauro makes Grilled Biscuit Sundae with Peaches and Blueberries, as seen on The Kitchen, season 28.

Brush 4 of the biscuits with the melted butter and sprinkle with the demerara sugar, then bake according to the package directions (save the remaining biscuits for another use). Remove from the oven and allow to cool.

Meanwhile, in a small saucepan, combine the blueberries, granulated sugar, lemon juice and salt. Bring to a simmer, then cook, stirring frequently and using the back of a wooden spoon to mash the berries, until the juice has thickened, 5 to 7 minutes. Remove from the heat and set aside to cool slightly.

Meanwhile, heat a grill pan or grill to high heat and oil the grates.

Brush the peaches with oil and add to the grill, cut-side down. Cook, without moving the peaches, until charred grill marks develop, 4 to 5 minutes. Flip the peaches, then cook until the peaches have heated through but still hold their shape, another 1 to 2 minutes. Remove from the grill and cut into bite-size pieces, then set aside.

Split the biscuits open and place on the grill cut-side down. Grill until grill-marked, about 2 minutes. Tear the biscuits into large chunks.

In parfait glasses, layer the biscuits chunks, a scoop of ice cream and blueberry sauce. Continue with another set of layers and finish with the grilled peaches and dollops of whipped cream.

These Peach Toasts with Basil and Feta are the perfect easy appetizer for summer! Toasted bread, juicy peaches, fresh basil and feta are delicious together in one bite!

Peach Basil & Feta Toast

whole grain baguette (, sliced)

extra virgin olive oil

peaches (, diced)

feta

basil leaves

Slice baguette into 1/2 inch pieces on the diagonal.

Preheat oven to 350 degrees. Place baguette slices on a baking sheet in a single layer. Brush each side with olive oil. Bake 7- 10 minutes, until lightly toasted. Remove and let cool.

Top the toasts evenly with the diced peaches, feta and basil. Serve immediately.

Rhubarb Peach Cobbler

all purpose flour, approximately 2 cups

lime zest

kosher salt,

unsalted butter,

lard,

water,

rhubarb,

lime juice

Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.

Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.

In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.

Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes.

Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.

Outstanding! The lime and rhubarb add beautifully to the peaches but take nothing away. And a perfect dessert to follow up to a grilled meal.

I made this cobbler with just peaches since I didn't have any Rhutabar on hand, using a scale to weight the ingredients. Over all the peaches thickened well and the crust was flaky but this recipe needs more sugar in both the crust and the filling to balance out the tartness of the peaches. I will definetly be making this recipe again but with addition of a couple tablespoons of sugar.

Thank you Alton !!!   This is cobbler the way my grandma made it.  Five stars all the way.

This is the easiest, crustiest, most delicious cobbler recipe I've found (and not managed to mess up!  The crust could not have been easier.  My market didn't have rhubarb, so I substituted strawberries; you could definitely get creative with swapping zests and fruits.  Thanks to this recipe, I'm on a cobbler streak!

This is the bomb! The dough is the bomb and it's all in the dolloping the dough throughout the fruit mixture. I only used peaches because that's all I had. Also, I used all butter because I don't buy lard. I didn't have enough dough to cover the cobbler quite as nicely as in the picture, but it was still soooooo good. 

Excellent flavor! My only gripe would be with the recipe calling for bits of dough topping to be crumbled in the bottom of the dish, kinda made blah icky pasty tasting gooey lumps, which I happily ate around! Next time I'll just skip that step, I like my crust crusty... lol <br />And I may consider raspberries as a replacement for rhubarb when it runs out.

Very versatile recipe. I switched the AP flour for the same amount of Whole Wheat Pastry Flour and omitted the rhubarb since I didn't have any, I just added some more peaches. I also didn't have any lard so I just used all butter.My food processor wasn't big enough to make the topping so I used my fingers and a fork to mix it all together. I turned out beautifully and was delicious!

I have made this several times - definitely a great recipe when the rhubarb comes in.  When rhubarb not available, I have substituted blackberries and plums with success.  For sweeter substitutes (blueberries, strawberries, etc.), less sugar is usually required (tasting fruit before baking is always recommended).  And lard definitely improves flavor, but shortening will work in a pinch.

This was delicious and easy.  I made as written except that I used Crisco instead of lard.  Definitely a keeper.  It's really more like a deep dish pie than a traditional cobbler.  The lime adds a different but wonderful taste.  

I'd certainly make it again.  It's very flavorful and easier than it looks.<br /><br />As for not liking recipes that add ingredients by the pound, I guess you don't cook a lot of red meat, chicken, turkey, or fish?

Peach Bruschetta

French baguette, sliced 1/4 inch thick

olive oil

basil

honey

apple cider vinegar

hot sauce,

goat cheese

Jeff Mauro makes Peach Bruschetta, as seen on Food Network's The Kitchen

Lay the baguette pieces in a single layer on a parchment-lined baking sheet, brush both sides with 3 tablespoons of the olive oil and bake until golden brown, 15 to 18 minutes.

In a medium bowl, toss together the peaches, basil, salt and remaining 1 tablespoon olive oil.

Whisk together the honey, vinegar and hot sauce in a small bowl, adding more hot sauce to taste.

To build the bruschetta, start with a piece of baguette, spread with the goat cheese, spoon on some peaches and top with the hot honey.

Fantastic recipe….it’s been a huge hit and is very easy to make 

Use nectarines instead....much prettier color!

This is summer at it's best,always a crowd favorite.  A must try.

What a hit!!! Such an amazing summer app. My family and friends absolutely loved it. They asked for it a second time this week!<br /><br />The hot honey definitely makes the dish. 10/10!!

This was pretty good as is, but we were able to enhance it through some experimentation.  The apple cider vinegar is a bit blah, so I used white balsamic. This is especially important if you aren't using the hot sauce (which adds a really nice note, but some people want no heat at all). The French baguette is also boring (and baked too long/hard by the directions) , so the second time we used a rosemary sourdough loaf that wegmans makes, and it was fantastic. the next time I make it I'm going to use slices of peach rather than chopped, as the small chunks fall off and make eating a bit sloppy. 

This was a huge hit at our Summer Sunday luncheon! It pairs really well with a White Peach Sangria.  Super easy to make. The only modifications I made were adding more hot sauce to the honey mix and using sea salt instead of kosher salt.  Everyone was asking for the recipe! Will definitely make this again. 

Easy to make. Peaches in season make the difference.  It's a little sweet, a little spicy and a little cool.  

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