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Peach and Tomato Bruschetta

A delicious blend of summer flavors. This easy bruschetta is sweet, savory, juicy, crispy and so damn tasty! It’s also full of the good stuff, and a great vegan appetizer, snack or light lunch.
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Total Time 15 minutes

Ingredients
  

  • 1 cup finely chopped peaches
  • 1 cup finely chopped grape or cherry tomatoes
  • 1 big garlic clove, minced*
  • 1 Tbsp olive oil, plus more to brush the bread
  • 1 tsp balsamic vinegar
  • 3 medium slices of sourdough bread - or you can use baguette slices or gluten-free bread**
  • ¼ cup basil leaves, finely chopped
  • Sea salt and black pepper

Instructions
 

  • Preheat the oven to 400 F / 205 C.
  • Add peaches, tomatoes, garlic, olive oil and balsamic vinegar to a medium bowl. Stir to combine.
  • Let it sit for 10 – 15 minutes (or for 1 – 2 hours in the fridge) to allow the flavors to develop. In the meantime, toast the bread.
  • Brush the bread slices with a little olive oil and place them on a baking sheet.
  • Bake for 10 minutes, or until golden and crispy.
  • Add basil, sea salt and pepper to the tomato-peach mixture and stir to combine. Top the toasty bread slices with the tomato-peach mixture. Serve immediately.
  • Enjoy this refreshing summer appetizer!
  • You can make the peach and tomato topping ahead of time and store it in the fridge for a couple of hours, just don’t add the basil, salt and pepper until you are ready to serve it.

Notes

* I like to blanch the garlic clove so that the taste becomes mild and pleasant. I place the minced garlic clove in a small bowl and add boiling water. After ten minutes, I drain it and rinse it with cold water.
** The number of slices depends on the size of your bread.