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.

1. 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.

2. Prepare Peaches: Slice peaches down the center, remove the pit, and chop into the same size pieces as the tomatoes.

3. Dice Garlic: Finely dice the garlic cloves. If you love garlic, use two cloves; otherwise, start with one.

4. Mix Ingredients: Place the chopped tomatoes, peaches, and garlic in a medium-sized bowl. Add 1 tablespoon of olive oil, mix, and set aside.

5. 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.

6. 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.

7. Chop Basil: While the bread is toasting, chop the basil leaves. Toss most into the tomato-peach mixture, reserving some for topping.

8. Season Mixture: Add kosher salt and pepper to taste to the tomato-peach mixture and give it another mix.

9. 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.

10. 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!