Salty, Wild Snacks

Tomato and Peach Bruschetta

Execution time 15 minutes / Servings 2 / Difficulty Level: 1/5

Tomato and Peach Bruschetta
Tomato and Peach Bruschetta


2 slices wholemeal sourdough bread

100 g Cream Cheese with Cashew Butter

30 ml Sesame Oil 

1 clove of garlic

1 tomato

1 peach

5-8 leaves of fresh basil

A pinch of salt

A pinch of pepper

Chilli flakes

30 g Roasted Pistachio 

For the dressing:

1 tsp Sesame Oil

4 tsp balsamic vinegar 

1 tsp Wild Flower Honey from Mount Olympus (alternatively maple or agave syrup)


  1. Preheat the oven to 170°C in the air.
  2. Cut two slices of wholemeal bread with sourdough and place it on a baking tray with greaseproof paper.
  3. Pour sesame oil and grated garlic along each slice.
  4. Bake for 8-10 minutes until they are crispy.
  5. Thinly slice the tomato, the peach and chop the basil.
  6. For the dressing, mix the balsamic vinegar, honey and sesame oil in a bowl.
  7. Once the slices of bread are ready, spread cream cheese on each one, place the tomato and peach slices one after the other, add salt, pepper and the chilli flakes.
  8. Serve with coarsely chopped pistachios and the dressing we made.


Watch the recipe in action in a video on instagram!

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