Peach Tomato Bruschetta
Chop 4 medium or 3 large tomatoes
1/2 shallot minced
1 clove garlic minced
Leaves from 2 springs each, parsley, oregano, basil finely chopped
2 T good quality grated parmesan cheese
Fresh black pepper to taste
4 slices Panella/Italian Bread slices, toasted, cut in half or quartered as desired
Fresh Mozzarella cheese, slice.
Thinly slice 1-2 peaches as needed
Chop the tomatoes. Sprinkle tomatoes with salt and allow to sit and release water, drain.
Add the shallot, garlic, and herbs. Mix in the parmesan cheese and pepper.
Toast the bread and top with the tomatoes. Reserve the tomato juice to spoon over bruschetta when serving. Top with a slice of cheese. Place peach slices on top, drizzle with glaze.
Sprinkle with additional herbs for garnish as desired. Serve immediately with reserved tomato juice (optional)
*the original preparation used heirloom tomatoes that do not need to be salted.
**plum tomatoes may be used for this recipe
***Brush the bread with a little olive oil or spread with pesto
Recipe & photo credit: Maxine Finney (marketing department)Share to Print