Ingredients
1 loaf whole wheat baguette, thinly sliced
1/4 cup olive oil
1 loaf whole wheat baguette, thinly sliced
1/4 cup olive oil
For salsa:
4 large Heirloom or vine-ripened tomatoes, diced
2 fresh, ripe peaches, diced
4 Tbsp balsamic vinegar
1/2 red onion, diced
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup fresh basil, roughly chopped
Directions
Heat oven to 300 degrees F. Warm bread slices for five to seven minutes, until toasted. Drizzle with olive oil.
4 large Heirloom or vine-ripened tomatoes, diced
2 fresh, ripe peaches, diced
4 Tbsp balsamic vinegar
1/2 red onion, diced
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup fresh basil, roughly chopped
Directions
Heat oven to 300 degrees F. Warm bread slices for five to seven minutes, until toasted. Drizzle with olive oil.
In a large bowl, combine all salsa ingredients and mix until combined with your hands or a spoon. Top toasted bread with two tablespoons of salsa., and enjoy!
*Extra salsa can be kept in an airtight container in the fridge for up to five days.
1370 Park Road, NW, Washington, D.C.
The Columbia Heights-based
vegan bakery and cafe features organic ingredients from local
farmers' markets and award-winning desserts from owner Doron Petersan's
book, Sticky Fingers' Sweets: 100 Super-Secret Vegan Recipes.
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