summer / vegan / appetizers

tomato, peach and avocado bruschetta

It’s peach season over here! (I know, it comes early here in Texas). But when it’s peach season I have just one objective: Eat as many peaches as possible until it’s not peach season anymore.

On Saturday, I came home from the farmers market with these beautiful heirloom cherry tomatoes, sweet peaches, and my favorite nine grain (Easy Tiger) bread. I truly believe summer food should be simple, so I made this easy bruschetta for dinner along with a huge salad. It was perfect for a hot summer evening along with ice cold white wine.

I used creamy avocado this time instead of any sort of cheese, but it would also be nice with a little burrata or even a slather of goat cheese.

tomato, peach & avocado bruschetta

  PrintAuthor: Ingredients
  • 1 cup sliced cherry tomatoes
  • drizzle of olive oil
  • 1 garlic clove, minced
  • drizzle of white balsamic vinegar
  • 2-4 peaches, cut into small pieces
  • 1 avocado, diced
  • chopped basil and/or mint
  • generous amounts of salt & pepper
  • about 4 - 6 slices of bread
Instructions
  • Toss tomatoes in a small bowl with olive oil, white balsamic, minced garlic, salt and pepper.
  • To that add the peaches, avocado, basil and mint and toss to coat. Taste and adjust seasonings, adding more salt and pepper as needed.
  • Toast slices of bread and pile everything on top. Drizzle with more olive oil and serve immediately.
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