Tuesday, August 2, 2016

Recipe: Peach Bruschetta

Peaches are in season right now and oh so sweet.  What else can you do with them besides eating them raw?  Sticky Fingers Sweets and Eats makes a yummy Peach Bruschetta. Check out this vegan recipe.

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

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

Sticky Fingers Bakery on Urbanspoon

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