Photo Courtesy Matthew M. Wong

Peaches are coming into season, and we're seeing Southern farmers and growers pulling up to the market with vibrant truckloads of our favorite stone fruit. We bring home baskets of juicy peaches, munch on them whole, make fresh ice cream, and bake thick cobblers. But, Nick Leahy has another idea. Executive chef and co-owner of Atlanta's globally-inspired restaurant Saltyard, Chef Nick has taken Georgia peaches to new heights with his flavorful Peach Bruschetta recipe. We'd recommend doubling the batch.

Peach Bruschetta Chef Nick Leahy, Saltyard Makes 4 – 6 servings


  • 2 oz. Pecorino
  • 6 oz. Ricotta
  • 1/2 oz. chopped mint leaves
  • Zest of 2 lemons
  • 1 oz. olive oil
  • Pinch of salt


  • Sourdough bread
  • Fresh peaches
  • Raw sugar or palm sugar
  • Fresh parsley

Prepare the ricotta mixture. Brush sourdough bread with olive oil, and cook on a grill or griddle until crispy. Slice a fresh peach in half, and then sear open-side down in hot brown butter for 1 minute (do not turn). Cut the peach into 1/4-inch slices.

Smear the ricotta mixture over the grilled sourdough bread, then tile the peach slices over the cheese. Sprinkle with raw sugar or palm sugar, and then brûlée with a crème brûlée torch until browned and crispy on top. Serve garnished with a little parsley.