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Peachy Tomato Bruschetta

Peachy Tomato BruschettaSlice into rounds, ½ - ¾” thick: 

  • 1 baguette loaf 
In a small bowl, mix together:
  • 1 ½ teaspoon minced garlic
  • 3 ½ tablespoons olive oil 
Brush garlic/oil mixture onto baguette rounds. Brown under broiler until crisp.
Mix together:
  • 1 lb. tomatoes, skinned & diced
  • 1 cup fresh peaches, skinned & diced
  • ½ cup finely diced onion
  • 14 large, fresh basil leaves, shredded (can substitute 1 tablespoon dried basil) 
  • 4 teaspoons balsamic vinegar
  • 2 ½ teaspoons olive oil
  • shake of salt
  • shake of pepper 
Top baguette rounds with bruschetta mix and serve immediately.

Optional: Place a slice of brie cheese on toasted baguette round and put into the oven to melt cheese before topping with bruschetta.

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