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Peach & Arugula Bruschetta


Fresh peach slices, green arugula leaves, crumbled blue cheese and chopped walnuts, all on a bed of crusty toasted bread spread with cream cheese.


Units Scale
  • 6 slices of country bread
  • 2 large, fresh peaches, sliced into thin pieces
  • 1/2 cup of cream cheese
  • 2 cups of fresh arugula leaves (stalks and roots removed)
  • A handful of crumbled blue cheese
  • A handful of chopped walnuts


  1. Toast the slices of country bread in an oven at 180 deg Cel for 5 – 10 minutes (until crusty but not burnt)
  2. Spread cream cheese over one side of the toasted bread slices
  3. Place 4-5 slices of peaches side by one on top of the cream cheese
  4. Place 5-6 arugula leaves on top of the peaches
  5. Sprinkle a bit of chopped walnuts and crumbled blue cheese in the empty nooks of the bruschetta
  6. Serve immediately


If you are diabetic or have celiac disease, do not include the bread in the recipe; just eat the peaches, arugula, blue cheese and walnuts as a salad with a dressing of salt, olive oil and vinegar.

Source: Revista Jengibre (

  • Prep Time: 25 mins
  • Category: Snacks, Appetizers
  • Cuisine: Western
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