bite of summer

A sweet take on a classic summer appetizer- Peach + Tomato Bruschetta bring all the summer feels in one bite.

Skill Level- Easy

Shopping List:

• Tomatoes

• Peaches

• Fresh Basil

• Baguette

• Balsamic Vinegar

• Extra Virgin Olive oil

• Garlic

  
  
  

Equipment:

• Baking sheet

• Parchment paper or silicon mat

• Knife

• Cutting board

• Two small bowls

• Small pot

• Pastry brush

• Strainer or sieve

  
  Makes 15- 20 pieces, but you can easily half this recipe for less

Notes:

Oil- Use a nice extra virgin olive oil here for maximum flavor

INGREDIENTS:

• 1 baguette, sliced into 1/4 “ pieces, toasted

• 1 pint cherry tomatoes or 2 heirloom or vine ripe tomatoes, finely chopped (I prefer the cherry tomatoes in this recipe, but use what you like or is the best at the store)

• 2 small peaches- ripe, finely chopped

• 2 T granulated sugar

• 1/4 C extra virgin olive oil

• 2 tsp. balsamic vinegar

• 5 cloves garlic, divided ( 2 cloves sliced, 2 finely chopped, 1 whole)

• 15- 20- basil leaves, thinly cut strips (chiffonade)

• 1 tsp. salt + more to taste

• pepper to taste

Prep:

• Wash and chop tomatoes and peaches (skin on)

• If using heirloom, vine ripe, or plum tomatoes- With a strainer over a bowl, add a tomatoes and sprinkle over one teaspoon of salt- let sit for 15 minutes to drain out the extra water in the tomatoes, then discard the liquid at the bottom of the bowl.

• In separate bowl, repeat the same process with the chopped peaches, except add two tablespoons of granulated sugar- let sit for 15 minutes, then discard the liquid at the bottom of the bowl.

Why take the time to salt the tomatoes and sugar the peaches?

Salt helps to release the extra water out of big juicy tomatoes, which in turn, helps to keep your bruschetta from being too watery. Moreover, when the extra juice is gone, the flavor of the tomato becomes more concentrated. You can salt the cherry tomatoes too, but since they don’t hold as much water, I feel that it is not needed as much. But go for it if you like - it doesn’t hurt.

The same idea goes for the peaches- sugar is hygroscopic, so it draws the extra liquid out of the fruit. Instead of keeping the liquid that is created (like when you macerate strawberries), we ditch it and just use the fruit for the final product. That being said… if you’r planning on making a smoothie or perhaps, an adult beverage anytime soon, you can keep the sugar/peach liquid and use it in one of those applications. Same goes with the leftover tomato water- incorporate it into your vinaigrette dressing for a delicious salad.

Directions:

1. Preheat oven to 400° F

2. In a small sauce pot, add extra virgin olive oil and 2 finely sliced cloves of garlic.

3. Set to medium- high heat and let cook until the garlic slices turn golden brown, then remove from heat and set aside to cool.

4. While oil is cooling, cut one baguette into 1/4” rounds and arrange slices onto a parchment lined baking sheet.

5. Brush both sides of the slices with the garlic infused oil

6. Cut the tip of off your whole piece of garlic, then run the cut end over the tops of each slice of baguette.

7. Place bread into a preheated oven on the middle rack and bake for 10-15 minutes or until baguette is golden brown and toasted.

8. Finely chop the remaining two cloves of garlic and add to a bowl with drained tomatoes, peaches, balsamic vinegar, and the rest of the cooled, infused oil (garlic included).

9. Give the mixture a good mix and check for seasoning- if more salt is needed, add it and grind a few cracks of fresh pepper.

10. Lay all the basil leaves on top of each other on a cutting board, then roll them together tightly into a cylinder - cut across the the basil, making thin slices (chiffonade). Add to the mixture and lightly toss.

11. Check for seasoning one more time and adjust as needed.

12. When baguette slices are done, remove from the oven and place on a cooling rack or protected countertop.

13. Arrange slices on a plate or serving platter and spoon the tomato and peach mixture over each slice- sprinkle with more basil, if you’d like.

14. Serve warm. Enjoy!

Storage and Use

1. Store any left over tomato and peach mixture in a covered container for 2 days max- the mixture will start to get watery (and honestly), the refrigerator zaps tomatoes of their flavor, so best to finish within a day.

2. Any extra bread should be stored separately in a ziplock bag or foil and reheated in the oven at 350° for 5- 7 minutes to warm through and revive.

3. Smearing vegan cream cheese or crumbling vegan feta on top of the bruschetta is also a very good idea!

4. Instead of placing on bread, the tomato + peach mixture is a nice topper for grilled tofu or add into pasta salad with some cheese.

I hope you enjoy this tasty little snack! Give it a go and see what you think.

You are amazing! Thank you for being here,

xx Debbie, Shorty, + Sophie