Peach Bruschetta with Basil Olive Oil

• Bring 2 quarts of water to a boil.
• As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).
• Once the water is boiling, remove the pot from the heat.
• Put the tomatoes in the hot water and blanch for 1 minute.
• Remove with a slotted spoon and let sit until cool enough to handle.
• Then gently peel off the tomato skins. Cut out the stem base with a paring knife.
• Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
• Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.
• Finely chop tomatoes, toss them with garlic, Basil Olive Oil, Peach Balsamic and salt and pepper.

Baguette

• Use a bread knife to slice the baguette on the diagonal making half-inch thick slices.
• Brush one side of each slice with Basil Olive Oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.
• The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.
• When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
• Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).
• Use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.
• Drizzle with Peach White Balsamic before serving.