Stone Fruit Bruschetta

Name: Stone Fruit Bruschetta
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 2 t olive oil; salt & pepper; salt & pepper; 1 c (155 g) diced stone fruit (I used 3 peaches, but you could also use plums, nectarines, apricots, or a mix); 1 c (155 g) diced stone fruit (I used 3 peaches, but you could also use plums, nectarines, apricots, or a mix); 1 c (155 g) diced stone fruit (I used 3 peaches, but you could also use plums, nectarines, apricots, or a mix); 3 cloves garlic sliced paper thin; 3 cloves garlic sliced paper thin; 2 T chopped basil

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

About

I like the sweetness added by replacing the typical tomato in bruschetta with stone fruit. The garlic adds a delicious and somewhat unexpected kick of flavor.

Ingredients

1 c (155 g) diced stone fruit (I used 3 peaches, but you could also use plums, nectarines, apricots, or a mix)
3

Europe
Italy
Starter
Mediterranean
Vegan

Method

Mix all the ingredients in a bowl, then spoon onto slices of toasted baguette that have been sprinkled with olive oil & salt.