How can peaches and tomatoes behave so well together? Is it the tangy acidity they both have that compliment each other? I pondered this very question after some debate over wasting all my chopping efforts for a fail recipe post.
To make sure I didn’t waste want not, I reserved some tomatoes for my basic bruschetta recipe just in case.
To my surprise – and I wish I could depict my face in words – it was delightful. Okay, that is not a typical word I use in my vocabulary. It’s a bit flowery for me, but that was exactly how I felt. Go figure.
What breaks this bruschetta down into a masterpiece is some purple basil (fresh from my garden) and a curious vinegar four pack I bought at my local ALDI. I wanted something similar to champagne vinegar and had these to choose from: Sherry Vinegar from Spain, Citrus Chardonnay from Italy, Pinot Noir and then Prosecco. Prosecco seemed the obvious choice, so I went with it, but hesitatingly because I didn’t want to waste my first precious batch of tomatoes.
Again, to my surprise, delightful.
(ALDI, if you’re out there, keep this stuff stocked!)
Peachy Tomato Bruschetta
Yield 6 servings
- 1 baguette
- EVOO spray
- Salt
- Pepper
- 1 cup tomatoes, diced
- 2 med. peaches, diced
- 8-10 basil leaves, chiffonade
- 2 T. extra virgin olive oil
- 2 T. prosecco white wine vinegar
- 1 T. balsamic vinegar glaze
Rinse and prep tomatoes and peaches. You can blanch and peel the peach if you want. Dice tomatoes and peaches and toss together in a medium-size bowl.
Add extra virgin olive oil and prosecco white wine vinegar with salt and pepper to taste.
Chiffonade the basil leaves by rolling in a tight cigar and slicing in small threads. Add to the bowl of ingredients. Let rest to marinate 30 minutes.
Preheat oven to 400 degrees.
Slice baguette diagonally in half-inch pieces. Place slices on a parchment lined pan. Spray both sides of slices with extra virgin olive oil. Sprinkle lightly with salt and pepper. Bake in the oven for 7 minutes or until lightly toasted.
Plate your baguette slices on a serving tray. Spoon peach tomato bruschetta on top of each slice. Drizzle with balsamic vinegar glaze.
Serve immediately and have yourself one or two before they disappear.
Courses Appetizer
Cuisine Midwest Best
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