summer / vegan / appetizers

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: Jeanine DonofrioIngredients

• 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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