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Bruschetta two ways

Recipe by:Executive Chef Ben Mattman
JW Marriott, San Francisco


  • 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

Califonia Bountiful