• 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.