Peach Herb Bruschetta

recipe

A spin on traditional Italian bruschetta, this fruity version uses both ripe yellow peaches and a fresh tomato. With a touch of garlic and some fresh summer herbs, it’s the perfect appetizer to whip up in just a few minutes. Try it with a layer of whole milk ricotta for some extra flavor and creaminess, too!

Ingredients

  • Time

    15 m

  • 6 servings

  • Cals

    cals

  • 1 large yellow peach, finely diced
  • 1 medium vine tomato, finely diced
  • ¼ cup fresh basil, chopped
  • 2 tbsp fresh mint, chopped
  • 2-4 tbsp Bragg Organic Extra Virgin Olive Oil
  • 1 tbsp Botticelli Organic Balsamic Vinegar 
  • Salt and pepper
  • Macrina Bakery Plain Baguette, sliced
  • Optional: Ricotta cheese

Directions

  • Preheat & Prep

    Preheat the oven to 425 degrees Fahrenheit.In a medium bowl, add the peaches, tomatoes, basil, mint, and garlic. Drizzle with the olive oil and balsamic vinegar and season with a pinch of salt and pepper.
  • Toast the Baguette

    Slice the baguette and place the slices on a baking sheet. Toast in the preheated oven for about 5 minutes, until toasted.
  • Spread the Ricotta (Optional)

    Optional: Spread a thin layer of ricotta cheese on the baguette slices.
  • Assemble the Bruschetta

    Spoon the prepared peach and tomato mixture on top of the baguette slices and enjoy!

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