Peach Bruschetta with Basil Olive Oil
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- 6 or 7 ripe tomatoes (about 1 1/2 lbs)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 Tbsp Olivia's Basil Olive Oil
- 1 teaspoon Olivia's Peach White Balsamic
- 1 teaspoon kosher salt, more or less to taste
- 1/2 teaspoon freshly ground black pepper, more or less to taste
- 1 baguette French bread or similar Italian bread
- 1/4 cup (60 ml) Olivia's 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.
- 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.
Olivia Olive Oil https://oliviaevoo.com/