Anna, my co-blogger/rock star best friend, called me the other day with a hint of stress in her voice. She was planning a much needed girls-only wine and cheese night at her place and was concerned about food.
“Are snacks okay? I have cheese. Should I make a peach bruschetta? Peaches are so good right now.” She stressed. I had never heard of peach bruschetta and it honestly sounded a little bit weird to me. But as someone who regularly obsesses about food and what to make for guests, I knew all of the right things to say.
“Yes snacks are great! Make whatever you feel inspired to make or just whatever is easiest. No one is expecting you to make a pot roast.” I did, however, throw in some skepticism about the peach bruschetta. But as the day went on and I contemplated what I would bring to the no-boys-allowed wine night, I couldn’t get the idea of peach bruschetta out of my head. So I took Anna’s idea and showed up at her house with it. And the fabulous group of females on Anna’s porch that night ate it up almost as quickly as the girlie gossip going around.
White Peach and Basil Bruschetta
- 1 French baguette, cut into thin slices
- 3 large white peaches, halved, cut lengthwise into wedges, then crosswise to make 1/2 inch wedges
- 1 cup mini assorted color heirloom tomatoes, cut into 1/2 in wedges
- 1/2 cup fresh basil leaves, chiffonade (cut crosswise into thin strips)
- 1/4 balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon organic brown sugar
- Kosher salt and freshly cracked black pepper, to taste
Preheat oven to 350 degrees F. Place the bread slices on a cookie sheet and bake until lightly toasted, about 5 minutes. Remove from oven.
In a large bowl place the peaches and tomatoes. In a glass jar with a lid, pour the vinegar, olive oil, garlic, mustard, sugar and salt and pepper. With the lid on, shake the jar until the ingredients are well combined. Pour the dressing over the peaches and tomatoes and toss to coat. Season to taste with salt and pepper. Place a spoonful of the peach and tomato mixture on each piece of bread. Garnish generously with basil and serve.