Photo by cbabson
cbabson's Notes:
1 artisan baguette Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
Cut baguette into 1/2 inch slices. Lay pieces on cookie sheet, drizzle (very slightly) with olive oil. Place under broiler for approximately 2 minutes. Turn each slice over, and toast for another minute. Remove from broiler.
Ask a question about this step2 Heirloom Tomatoes Ask a question about this ingredient
1 organic peach Ask a question about this ingredient
3-5 basil leaves Ask a question about this ingredient
2 tablespoons balsamic vinegar Ask a question about this ingredient
Peel tomatoes and peach. Cut each in half, then dice into small pieces. Place in small mixing bowl. Wash basil leaves, then finely dice and add to fruit in bowl. (You can reserve a bit of the basil for last step). Add balsamic vinegar to mixture in bowl. Mix with a fork.
Ask a question about this stepPlace toasted bread slices on a serving platter, place approximately 1 teaspoon of tomato/peach mixture on each slice. Top with a sprinkle of reserved diced basil and serve. Voila! Your friends and family will love you for serving this summer spectacular bruschetta!
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Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
