Peachy Tomato Bruschetta

Yield 6 servings

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

Recipe by at