Specialties

Fruity Bruschetta

Serves 16

• 4 ripe plum tomatoes (about 1 lb), cut into 1/4-inch dice.
• 1 cup diced Peach-O-Rama Peaches (1/4-inch dice)
• 1/2 cup finely diced red onions
• 16 lg fresh basil leaves, finely shredded.
• 4 tsp balsamic vinegar
• 1/4 cup plus 1/3 cup extra-virgin olive oil
• Salt and pepper to taste
• 1 lg round country loaf of bread

1. Preheat the broiler.
2. In a large bowl, gently toss together the tomatoes, peach, red onion, basil, and vinegar with 1/4 cup of the olive oil and salt and pepper. Let the mixture sit at room temperature while you make the garlic toasts.
3. Mix the remaining 1/3 cup olive oil with the garlic in a bowl. Cut the bread into 8 long slices, about 1/2-inch thick, and brush with the garlic oil.
4. Toast (or grill) the bread slices until golden brown on both sides. Cut each slice in half and place the halves on a serving platter. Top each piece with a generous spoonful of the salsa, sprinkle with sea salt and serve immediately.