Well folks, nows the time to soak up the last flavors of summertime. Before you know it, kids will be back in school, leaves will be falling, produce will be dwindling at the markets, and peach season will be replaced by apples. So, while your grill is still out, and those peaches are waiting to be used, try out this recipe!
Grilled Peach Bruschetta
1 crusty baguette
6 peaches, halved
1 small yellow onion
1 pint cherry tomatoes, red or yellow
1 tbsp balsamic vinegar
1 clove garlic
2 tbsp olive oil, plus more for brushing
5 leaves fresh basil
salt and pepper
Preheat your grill to medium high heat, aim for 350-400 degrees. Brush the peach halves with olive oil. Thinly slice the baguette with a serrated knife. Dice the yellow onion and sweat in a small pan. Cook until they start to caramelize. Cut the cherry tomatoes in half and mince the garlic. Thinly slice the basil. Combine the tomatoes, garlic, onions, balsamic vinegar, olive oil, basil, and a pinch of salt and pepper. Grill the peaches carefully, starting with the cut side down. Grill the baguette on both sides until crisp. The peaches are ready when they start to get softer and juicy. Removing the skins is optional, then dice the peaches so they are similar in size to the tomatoes. Add the peaches to the rest of the mixture and combine well. Taste and adjust the salt and pepper if needed. Spoon over the baguette slices.
Now, if you have an inordinate amount of peaches, you can avoid the tomatoes all together and go full peach. I also love to use blueberry balsamic vinegar from the Olive Cart. It just adds a nice fruity flavor that compliments the peaches. This dish is a great appetizer to kick off an end of summer get-together.