This represents everything light and flavorful. Often on hot summer nights I will have this for dinner on its own, but it is breathtaking as an appetizer for guests. Indulge under the stars and escape into bliss.

Midsummers Night Bruschetta (Vegan)

Midsummers Night Bruschetta (Vegan) |


5 peaches
15 cherry tomatoes
3-4 tbsp balsamic vinegar
4 tbsp EVOO
4-5 garlic cloves + 3 bulbs of garlic for roasting
Salt + pepper
Handful of basil
1/ cup parsley
Bread of choice


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Cut about ¼ off the top of the garlic bulbs off.
  3. Wrap individual bulbs in aluminum foil and place on a cookie sheet.
  4. Place in oven and roast for about 45 minutes until garlic is fragrant and tender.
  5. While garlic is roasting you can prepare the bruschetta.
  6. Peel your peaches and cut into small triangular pieces.
  7. Cut your tomatoes into quarters and combine the peaches and tomatoes in a medium sized bowl.
  8. Add your balsamic, olive oil, garlic, salt, pepper, basil, and parsley.
  9. Cover and allow it to set for 30-45 minutes.
  10. To prepare your bread, slice about ½ thick pieces.
  11. Toast lightly in the oven on 350 or in a pan that is lightly oiled.
  12. Squeeze your roasted garlic cloves into a small bowl and mix gently with a spoon.
  13. Spread the roasted garlic onto the bread, top with the bruschetta and sprinkle with some ribboned basil & parsley.


I live an organic vegan lifestyle and love to promote wellness on all levels. I am in the process of writing an elegant healing cook book, and love to travel and give back every chance I get.

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