Prosciutto Bruschetta (Dairy Free)

Prosciutto bruschetta made with peaches, whipped feta and fresh basil on a serving platter.

Why you’ll love this prosciutto bruschetta

I know that prosciutto is typically served with cantaloupe, but I just love the extra sweetness of peaches with the saltiness of the cured ham. It balances so well and, of course, goes even better with the herbaceous flavor of the basil.

And, the vegan whipped feta. Don’t even get me started. It turned out better than I expected, and I think it might be my new favorite thing. While it doesn’t quite taste like actual feta, the flavor is phenomenal and really gives me a mix of goat cheese/ricotta cheese.

If you love that sweet and savory dynamic, this appetizer is for you! Plus, it’s fresh and colorful, so it’s sure to impress any guests you have this summer.

Close up of a peach crostini with whipped feta and fresh basil, showing the texture of each element.

Here’s what you’ll need to make it

**This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.**

Food processor

Buy Now →

measuring spoons

Buy Now →

chef’s knife

Buy Now →

Ingredients & substitutions

Prosciutto
Peaches
Hot honey – Feel free to sub regular honey if you don’t like spicy.
Vegan feta – We used Violife, and it whips up beautifully for this recipe, but feel free to substitute your favorite (or even use dairy-based feta if it works for you!)
Coconut yogurt – Unsweetened and plain is what you want. If you can’t find that, sub vegan sour cream (if you can use dairy, plain Greek yogurt would work as well).
Agave nectar – Any liquid sweetener will work, I normally use agave to keep the whipped feta vegan, but since we’re using meat in the recipe, it doesn’t really matter and honey will work just fine.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Close up of a prosciutto bruschetta made with whipped feta, sliced peaches and fresh basil.

How to make this prosciutto bruschetta

Make the whipped feta. Add whipped feta ingredients to a food processor or blender. Process until fluffy and smooth. Set aside for assembly.

If you want to make this in advance, make sure to refrigerate it until you’re ready to assemble.

Toast the bruschetta. Slice a baguette into ½ inch thick slices. Brush with olive oil and toast in a skillet over medium high heat. Remove from heat and allow the bread to cool before assembling.

Assemble the bruschetta. Spread a layer of whipped feta on each piece of toasted bread, followed by a 2-3 slices of peaches and a slice of prosciutto. Finish it off with a bit of fresh basil and a drizzle of honey.

I also like to sprinkle a little flaky sea salt and coarse black pepper for some added texture, but it’s totally optional.

Everything you need to know about bruschetta

Should bruschetta be served hot or cold?

Bruschetta can be served either cold or hot, depending on the recipe or combination of topping ingredients being served. We recommend serving this one at room temperature, but you’ll want to keep the toppings chilled until ready to serve.

How long should bruschetta sit in the fridge?

You can store leftover bruschetta in the fridge for 3-5 days, keep in mind that the toasted bread will lose some of its delightful crunch when refrigerated. If you want to prep ahead of time, prepare all of the component separately and assemble just prior to serving.

Prosciutto bruschetta on a serving platter.

More summer fruit recipes you should try

More dairy free appetizer recipes you will love