Peach and Tomato Bruschetta
This bruschetta recipe is so flavorful, made with sweet summer peaches and tomatoes for an easy and delicious appetizer everyone will love.
Servings 8 makes 3 cups
Calories 164kcal
Ingredients
- ¼ cup plus ⅛ fruity extra-virgin olive oil , divided
- 2 large cloves garlic , one smashed and left whole, the other chopped finely
- 1 sourdough baguette
- 2-3 tomatoes , such as heirloom, roma, or cherry (or a mix), seeded and chopped
- 2 peaches , peeled and chopped
- ⅓ cup chopped fresh basil leaves
- 2 teaspoons balsamic vinegar
- kosher salt and freshly ground black pepper , to taste
Instructions
- In a saucepan over medium, sauté ¼ cup olive oil with a smashed clove of garlic for 3-5 minutes or until fragrant. Be careful not to let the garlic burn. Remove from heat. Slice the baguette into ¼-inch slices and brush with the olive oil mixture. Place the rounds in a toaster oven or oven (at 400°F) and toast until lightly browned, about 4-5 minutes. Remove and allow the crostini to cool.
- In a large bowl, toss the tomatoes, peaches, basil, remaining olive oil, and balsamic vinegar. Season with kosher salt and freshly ground black pepper. Top the toasted baguette rounds with the fruit mixture and serve immediately.
Nutrition
Calories: 164kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 200mg | Potassium: 165mg | Fiber: 2g | Sugar: 6g | Vitamin A: 431IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg