Tomato & Peach Bruschetta

058 Pic - Tomato Peach Bruschetta.jpeg

It’s the middle of summer, and things are good…the tomatoes, the peaches, and as always, the Stracciatella from Wolf Meadow Farm. This Tomato Peach Bruschetta with Stracciatella is a fresh treat that brings together sweet, salty and smokey flavors atop of the cold, creamy delight of Stracciatella.  A delicious fresh treat on a hot summer day.  Enjoy!


  • 1 large tomato, medium ripe

  • 1 peach or nectarine, medium ripe

  • 1 tablespoon olive oil*

  • 1 tablespoon honey*

  • 2 teaspoons balsamic vinegar*

  • 1 tablespoon chopped basil

  • 1 tablespoon chopped mint

  • 1/4 pound Recla Speck*

  • 1/2 pound Stracciatella*

  • 4 slices of sourdough or country bread*

*Items with an asterisk can be found at The Cheese Shop of Salem!


  1. Chop the tomato and peach into a small dice.

  2. In a small bowl, whisk together olive oil, honey and balsamic vinegar. Add the chopped tomato and peach and lightly season with salt and pepper.  Gently toss with the basil and mint.  

  3. Brush the bread slices with olive oil on both sides and lightly season with salt.  Grill both sides of bread over medium heat, until it is toasty with grill marks and golden brown, about 5 minutes.

  4. To assemble, spoon about 2 tablespoons of Stracciatella onto a slice of toasted bread, followed by 4 slices of Speck and the tomato peach mixture. 

Serves 4