A simple summer bruschetta recipe with fresh peaches and tomatoes everyone loves.
Ingredients
2-3 tomatoesseeded and chopped
2peacheschopped
2large cloves garlicone smashed and left whole, the other chopped finely
⅓cupfresh basil leavesslivered
¼cupplus ⅛ cup fruity olive oildivided
2teaspoonbalsamic vinegar
salt and pepper
sourdough baguette
Instructions
In a saucepan, sauté ¼ cup olive oil with smashed clove of garlic over medium heat for 3-5 minutes or until fragrant, being careful not to let garlic burn. Remove from heat. Slice the baguette in ¼ inch slices and brush with olive oil mixture. Place rounds in toaster oven and toast in batches until lightly browned. Let cool. Combine all other ingredients and mix gently.
Top baguette rounds with fruit mixture and serve immediately.