Peach & Tomato Bruschetta

But thanks to a long day at work and juggling after school pick-ups, I had zero time to bake or track down the perfect recipe for my contribution to the pot luck eat-ivities. I had to come up with something fast.

So with a freshly delivered sack of Brigham City peaches delivered to my house the day before–by our friend Paul, who could be  dropping off anything from a convenience store freezer to a sack full of sprinkler heads—I knew peaches would be in the mix.

Next, I hit the garden, harvested some basil, pulled a few ripe Early Girl tomatoes—that Paul planted as a surprise one weekend while I was away, so HE’D have fresh tomatoes this summer—and a few yellow, zebra and orange cherry tomatoes, I grabbed some garlic and then the olive oil and I was on my way.

So how did the bruschetta turn out? Let’s just say Maria went back for thirds. And then took the rest home to Josh. HOME RUN!

Peach and Tomato Bruschetta
makes 3 cups
2-3 tomatoes, seeded and chopped
2 peaches, chopped
2 large cloves garlic, one smashed and left whole, the other chopped finely
1/3 cup fresh basil leaves, slivered
1/4 cup plus 1/8 cup fruity olive oil, divided
2 tsp balsamic vinegar
salt and pepper
sourdough baguette

In a saucepan, sauté 1/4 cup olive oil with smashed clove of garlic over medium heat for 3-5 minutes or until fragrant, being careful not to let garlic burn. Remove from heat. Slice the baguette in 1/4 inch slices and brush with olive oil mixture. Place rounds in toaster oven and toast in batches until lightly browned. Let cool. Combine all other ingredients and mix gently.
Top baguette rounds with fruit mixture and serve immediately.