Peach Bruschetta

PEACH BRUSCHETTA
About a pound of ripe tomatoes cut into ¼” dice
1cup diced ripe peaches
½ cup red onion finely diced (sweet yellow onion would work well here too)
16 large fresh basil leaves finely shredded
2 seeded and finely diced jalapeno peppers (omit if you don’t want heat)
¼ cup balsamic vinegar
¼ cup plus 3 table spoons fruity extra virgin olive oil
Salt and pepper to taste
1 baguette
In a large bowl gently toss the tomatoes, peaches, onion, basil, jalapeno peppers, ¼ cup olive oil, balsamic vinegar and salt & pepper. Let mixture sit at room temperature for about ½ hour.

Cut the baguette into ¾” slices and brush with olive oil. Brush each slice with olive oil and toast under the broiler or grill until golden brown. (If you are going to use the broiler, don’t Walk Away! It turns from perfect to incinerated in an instant! Trust me!) This step can be done ahead a day as long as you give the peach mixture time to meld at room temperature before serving on the toasts.
To serve arrange toasts on platter and spoon peach tomato mixture and serve immediately. I had to rush off to the BBQ before this was photographed. It was entirely eaten and raved over. It is such a pretty dish and most flavorful, all I could think about was Grilled Halibut!