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Peach Bruschetta with Basil Olive Oil

Peach Bruschetta with Basil Olive Oil
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  1. 6 or 7 ripe tomatoes (about 1 1/2 lbs)
  2. 2 cloves garlic, minced (about 2 teaspoons)
  3. 1 Tbsp Olivia's Basil Olive Oil
  4. 1 teaspoon Olivia's Peach White Balsamic
  5. 1 teaspoon kosher salt, more or less to taste
  6. 1/2 teaspoon freshly ground black pepper, more or less to taste
  7. 1 baguette French bread or similar Italian bread
  8. 1/4 cup (60 ml) Olivia's Basil Olive Oil
  1. Bring 2 quarts of water to a boil.
  2. 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).
  3. Once the water is boiling, remove the pot from the heat.
  4. Put the tomatoes in the hot water and blanch for 1 minute.
  5. Remove with a slotted spoon and let sit until cool enough to handle.
  6. Then gently peel off the tomato skins. Cut out the stem base with a paring knife.
  7. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
  8. Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.
  9. Finely chop tomatoes, toss them with garlic, Basil Olive Oil, Peach Balsamic and salt and pepper.
  1. Use a bread knife to slice the baguette on the diagonal making half-inch thick slices.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Drizzle with Peach White Balsamic before serving.
Olivia Olive Oil
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