Marrying some of my favorite seasonal flavors in a simple recipe that is easy to make, store and use in a myriad of ways is how I like to celebrate summer!! I can’t wait for you to try this PEACHY TOMATO BRUSCHETTA.
Equipment
- Baking sheet
Ingredients
- 3 Peaches
- 3 Tomatoes
- 1 Handful Fresh basil
- 2 tbsp Olive oil
- 2 tbsp Balsamic vinegar (approximately)
- French bread
- 2 cloves Garlic
Optional:
- Vegan ricotta
Instructions
- Preheat oven to 375° F.
- Slice bread into rounds and place on a baking sheet.
- Drizzle olive oil on the bread.
- While the oven is heating, wash and cut your peaches and tomatoes (discarding tomato seeds) into small, similar size pieces (as shown in the accompanying photo and video).
- Add peaches and tomatoes to a bowl.
- Once the oven is hot, add your bread to the oven. Bake for about 5-7 minutes keeping a close eye on it so that bread is only lightly toasted.
- Once the bread is toasted, remove from the oven, and take each piece and rub the garlic cloves on the toast. (You will need to apply a bit of gentle pressure. The toasted bread will pickup the flavor of the garlic).
- Cut the basil into very fine, thin strips and top your tomato peach mixture with basil.
- If you are using ricotta, add a dollop of it to the bread and then top with peach and tomato mixture.
- Drizzle balsamic over the top and enjoy!
- PRO TIP: You can keep any extra tomato peach mixture refrigerated in a sealed container for up to 5 days. I use this as a salsa and have also enjoyed it over grilled cauliflower, on toast with hummus and with chips!
