Peach + Tomato Bruschetta
If you ask me what appetizer I want to eat on a hot summer’s day, the answer is always, always bruschetta. Why? Because it’s so damn good- and easy. A couple of years ago, I started adding peaches to the mix and I gotta say, I’ve never looked back. So chill a bottle of pinot and get ready to whip up this simple and delicious starter.
Shopping List:
Tomatoes (vine ripe, heirloom, beefstake, or cherry)
Peaches (ripe, but firm)
Fresh Basil
Extra Virgin Olive Oil
Garlic
Baguette (French or Sourdough)
Balsamic Glaze (optional)
Flakey Salt (optional)
Equipment Needed:
Baking sheet
Knife
Cutting board
INGREDIENTS:
2 peaches, diced (ripe, but firm works best)
1 large vine ripe tomato or 1 cup of cherry tomatoes, sliced
3-4 cloves of garlic, divided-finely chopped
2 tablespoon, divided for extra virgin olive oil (the best you’ve got)
Small bunch or 10-15 basil leaves, chiffonade
salt + pepper to taste
1 baguette, sliced and toasted
Balsamic glaze, for topping (optional, but recommended)
Flakey salt (optional)
DIRECTIONS:
Preheat: Set your oven to 400℉, or preheat your grill for a smokier flavor.
Prepare Tomatoes: If using a large tomato, chop it in half and lightly squeeze each half over the sink to remove some juice and seeds. Then, chop the tomato into small pieces.
Prepare Peaches: Slice peaches down the center, remove the pit, and chop into the same size pieces as the tomatoes.
Dice Garlic: Finely dice the garlic cloves. If you love garlic, use two cloves; otherwise, start with one.
Mix Ingredients: Place the chopped tomatoes, peaches, and garlic in a medium-sized bowl. Add 1 tablespoon of olive oil, mix, and set aside.
Prepare Baguette: Slice the baguette into 1/2 inch to 1 inch pieces on the bias (angle). Brush each slice with the remaining olive oil.
Toast Baguette: Place the slices on a baking sheet and bake on the middle rack of your oven until lightly golden brown, about 10-15 minutes. Alternatively, grill the slices to get nice grill marks.
Chop Basil: While the bread is toasting, chop the basil leaves. Toss most into the tomato-peach mixture, reserving some for topping.
Season Mixture: Add kosher salt and pepper to taste to the tomato-peach mixture and give it another mix.
Assemble Bruschetta: Once the bread is ready, remove it from the oven. For extra garlic flavor, rub peeled garlic cloves onto the warm bread. Top each slice with the tomato-peach mixture.
Garnish: Sprinkle with reserved basil, a drizzle of olive oil, and flaky salt if desired.
Pair with your favorite chilled wine or sparkling water. Enjoy this amazing summer appetizer alongside grilled tofu or a pasta salad with beans and roasted veggies.
Enjoy!
