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
- 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.
Cuisine Midwest Best