Sunday Dish: Peach and Tomato Bruschetta

May 20, 2008

Peach and Tomato Bruschetta

I love Spring! It's a toss up between Spring and Fall, but right now, today, Spring wins.
It's like winning the lottery when walking through the produce section, or the Farmers Market - all that fabulous fruit, all those amazing veggies, it makes me giddy like a little school girl.

So yesterday, it was peaches that called my name.

Pretty_peaches

Pretty, fuzzy, sweet little peaches. Oh yeah, peaches and the baguettes they were piling in a basket, fresh out of the oven. I'm sorry, if you can pass up the smell of fresh baked bread, let me know how you do it... Bread-aholics anonymous perhaps?

Anyhoo...with peaches and bread in hand I then set to thinking. I've really been craving bruschetta. So, I thought to myself, why not mix some of those fabulous little peaches into it? I did it, and I share it now with you. The mixture turned out quite nice and my daughter and I had a lovely dinner outside eating our peach and tomato bruschetta. Mmm, mmm, MMMM!

Ingredients:

4-5 tomatoes (depending on size) diced

3 peaches - Peeled and diced (see my tips for peeling peaches below)

1/4 cup diced red onion

1/2 cup chopped fresh basil

1 clove garlic - minced

salt and pepper

pinch of sugar

2 tablespoons white wine vinegar

2 tablespoons olive oil
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To peel your peaches...

create a small X on the bottom of each peach, then carefully place them in a pot of boiling water for about 1 minute.

Using a slotted spoon, lift the peaches out of the boiling water and place them in a bowl full of ice water. Let them sit for about a minute.
Remove them from the water and the skins should pull off, easy as pie! (aren't those pretty??)

Mix all of your ingredients in a large bowl, adjust your seasonings accordingly and place the mixture in the refrigerator for at least an hour.

In the mean time, cut a baguette into 1 inch slices, place them on a baking sheet lined with parchment paper and brush them lightly with olive oil. Put them under the broiler, until they begin to brown, then flip them over and brown the other side. Keep a close eye on them, they toast up quickly.