Fresh Peach Bruschetta Recipe With Tomatoes and Basil

• 1 Italian country loaf, cut on a bias into 16–20 slices
• 3–4 tablespoons extra-virgin olive oil, plus more for drizzling
• 1¼ pounds of fresh tomatoes (heirloom, Roma, or cherry), small to medium-diced
• 3 large peaches or nectarines, pits removed, small to medium-diced
• 4 garlic cloves, minced, divided
• 1 tablespoon fresh thyme leaves
• ¾ cup of fresh basil
• 1 teaspoon of kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 10 ounces goat cheese, ricotta, or feta
• 4 ounces cream cheese
• Balsamic vinegar or balsamic reduction, for garnish

1. 1

   Preheat the oven to 400 degrees Fahrenheit with a rack in the bottom position. Set the bread slices on a baking sheet and drizzle with olive oil on both sides. Transfer the bread to the oven and toast until crispy and golden brown on the outside but still slightly pliable, flipping halfway through, about 5–7 minutes total. Remove and season lightly with salt.

2. 2

   In a medium-size mixing bowl, combine the tomatoes, peaches, ¾ of the garlic, thyme, and olive oil. Tear the basil leaves into small pieces and add. Season with salt and pepper and stir gently to incorporate. Taste, and adjust seasoning as needed. Set aside, and allow the tomato mixture to marinate at room temperature.

3. 3

   In the bowl of a food processor, blend the goat cheese, cream cheese, and remaining minced garlic until fluffy and smooth. Season to taste with salt and pepper.

4. 4

   Spread goat cheese mixture evenly over the bread slices, then top with the tomato and peach mixture. Drizzle with balsamic vinegar and finish with a few cracks of black pepper.

5. 5

   Store the bruschetta components separately. Store baguette slices in an airtight container at room temperature and chill the tomato and peach mixture and whipped goat cheese separately in the fridge.

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