Peach Bruschetta Recipe
Peach Bruschetta Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
As a starter or light snack, this bruschetta is a wonderful way to savor the season with just a bite of fresh peach among a medley of lively flavors.—Nikiko Masumoto, Del Ray, California
Recommended: Summer Fruit Desserts
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Cook: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Cook: 15 min.

Ingredients

  • 1/4 cup chopped walnuts
  • 1 garlic clove
  • 1-1/2 cups fresh arugula
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • BRUSCHETTA:
  • 1 tablespoon olive oil plus additional for brushing bread, divided
  • 1 large red onion, thinly sliced (1-1/2 cups)
  • 1 teaspoon minced fresh rosemary
  • 24 slices French bread baguette (3/8 inch thick)
  • 1 to 2 garlic cloves, halved
  • 2 small ripe peaches, peeled and cut into 1/4-inch slices
  • Shaved Parmesan cheese
  • Coarse salt

Directions

For pesto, place walnuts and garlic in a small food processor; pulse until finely chopped. Add arugula; process until blended. Continue processing while gradually adding oil in a steady stream. Season with salt and pepper to taste.
For bruschetta, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion and rosemary; cook 15-20 minutes or until onion is softened, stirring occasionally.
Brush both sides of bread slices with additional oil. Grill, covered, over medium heat or broil 4 in. from heat 1-2 minutes on each side or until golden brown.
Rub garlic halves on both sides of toasts; discard garlic. Spread toasts with pesto. Top with onion mixture, peaches and cheese. If desired, sprinkle with coarse salt. Serve immediately. Yield: 2 dozen.
Originally published as Peach Bruschetta in Country Woman June/July 2014

  • 1/4 cup chopped walnuts
  • 1 garlic clove
  • 1-1/2 cups fresh arugula
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • BRUSCHETTA:
  • 1 tablespoon olive oil plus additional for brushing bread, divided
  • 1 large red onion, thinly sliced (1-1/2 cups)
  • 1 teaspoon minced fresh rosemary
  • 24 slices French bread baguette (3/8 inch thick)
  • 1 to 2 garlic cloves, halved
  • 2 small ripe peaches, peeled and cut into 1/4-inch slices
  • Shaved Parmesan cheese
  • Coarse salt
  1. For pesto, place walnuts and garlic in a small food processor; pulse until finely chopped. Add arugula; process until blended. Continue processing while gradually adding oil in a steady stream. Season with salt and pepper to taste.
  2. For bruschetta, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion and rosemary; cook 15-20 minutes or until onion is softened, stirring occasionally.
  3. Brush both sides of bread slices with additional oil. Grill, covered, over medium heat or broil 4 in. from heat 1-2 minutes on each side or until golden brown.
  4. Rub garlic halves on both sides of toasts; discard garlic. Spread toasts with pesto. Top with onion mixture, peaches and cheese. If desired, sprinkle with coarse salt. Serve immediately. Yield: 2 dozen.
Originally published as Peach Bruschetta in Country Woman June/July 2014

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