Peach and Tomato Bruschetta

A simple summer bruschetta recipe with fresh peaches and tomatoes everyone loves.


  • 2-3 to matoes seeded and chopped
  • 2 peaches chopped
  • 2 large cloves garlic one smashed and left whole, the other chopped finely
  • 1/3 cup fresh basil leaves slivered
  • 1/4 cup plus 1/8 cup fruity olive oil divided
  • 2 tsp balsamic vinegar
  • salt and pepper
  • sourdough baguette


  1. In a saucepan, sauté 1/4 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 1/4 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.
  2. Top baguette rounds with fruit mixture and serve immediately.