Tomato Peach Bruschetta! Dairy free bruschetta featuring in-season fresh peaches, tomatoes, and basil. A simple and delicious go-to appetizer or side dish that takes less than an hour to prepare!
Ingredients
½ rustic baguette
1 medium sized tomato, diced
1 medium sized peach, peeled and diced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1-2 tablespoons basil, chiffonade
¼ teaspoon salt
¼ teaspoon pepper
Instructions
Blanch the peach by filling a medium size saucepan with water and bring to a boil. Once boiling, reduce heat to medium/high and blanch for ~1 min. Remove with a slotted spoon and let cool for ~5 minutes, or until cool enough to handle.
Peel the peach, remove pit, and dice into bite size pieces or ~ ½ inch and place in a medium size mixing bowl.
Dice the tomato and add on top of the diced peaches. Then add 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Mix.
Chiffonade basil and add to peach and tomato mixture. Mix once more and set aside.
Slice baguette on the diagonal into ~½ inch slices. Heat medium size pan over medium heat.
Toast bread by drizzling olive oil on both sides of bread and add to pan. Toast on each side for 3-4 minutes or until golden brown. Sprinkle each with a pinch of salt.
Spoon a couple tablespoons of the tomato peach mixture on each slice of toast. Spoon a little of the remaining liquid over the toast pieces.
Eat immediately and enjoy!
Notes
* Make ahead by toasting bread and making topping but keep separate until you’re ready to serve. Topping keeps well in the fridge for ~6 hours.
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/tomato-peach-bruschetta/