Peach Bruschetta with Gorgonzola: A Culinary Journey to the Sea

In the first weeks of May, there will finally be fresh peaches from warm southern Europe in Germany. This makes our breakfast more colourful, fruity and above all more varied. As much as we love cheese sandwiches, sausage sandwiches, or muesli, we look forward to peach bruschetta with Gorgonzola in the summer months.

And what we especially like: 100 grams of peaches contain about 87 grams of water, so they give us plenty of fluids on hot days. And you don’t have to worry about calories either. That’s why we also use the wonderful cream cheese from northern Italy for our peach bruschetta with gorgonzola. What sets it apart is the distinctive blue mold and strong taste. It goes great with sweet stone fruits. But it also gives stir to other dishes:

Top view: a plate of mussel pasta stuffed with gorgonzola and bacon on a blue wood floor.  There is a fork next to it.


Did the peach bruschetta with gorgonzola make you want more delicious breakfast ideas? So why not try their delicacies, such as the bruschetta with goat cheese and fresh vegetables or the ricotta bruschetta with berries. Because sometimes it feels good to make a change.

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Top view: Two peach bruschetta with gorgonzola on a wooden board.  Besides it, I like basil leaves and half a peach.


Smell Miracle: Peach Bruschetta with Gorgonzola

a description

Not just a good idea in the morning: peach bruschetta.

to prepare

  1. Heat the olive oil in a frying pan and fry the peach slices on both sides. Take it out and sprinkle it with honey.

  2. Toast the white bread until crispy, then place the peach slices and gorgonzola cubes on the bread and sprinkle with the finely chopped basil. Done and delicious!


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