Peach Tomato Bruschetta
Fresh peach tomato bruschetta with basil and a tangy vinaigrette. An easy make-ahead appetizer for summer gatherings.
Ingredients
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 small shallot, chopped
- 1 tbsp capers
- 1 tsp dijon mustard
- 1 garlic clove, minced
- 3 cups chopped tomatoes
- 3 cups chopped peaches
- ½ cup chopped basil
- 1 tbsp thyme
- Salt and pepper to taste
- Sourdough baguette
Instructions
- In a large bowl, whisk together the olive oil, red wine vinegar, chopped shallot, capers, Dijon mustard, and minced garlic until well combined.
- Add the chopped tomatoes, peaches, basil, and thyme. Gently toss until everything is evenly coated with the dressing.
- Season with salt and pepper to taste. Cover and refrigerate for about 1 hour to allow the flavors to meld together (optional).
- Just before serving, place sliced sourdough baguette on a baking sheet and spray with cooking spray. Place under the broiler just until golden and crisp, then flip each over and repeat.
- Spoon the peach and tomato mixture over the toasted bread and serve immediately.
Notes
- Use ripe but still firm peaches so they hold their shape.
- Roma or vine-ripened tomatoes work well because they aren't overly watery.
- The bruschetta mixture can be made up to 4 hours in advance and stored in the refrigerator.
- Wait to spoon the mixture onto the bread until serving so the baguette stays crisp.
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