A delightful twist on the classic bruschetta, combining the sweetness of peaches with the tanginess of tomatoes.
Preheat your oven's broiler to high.
Ensure the oven rack is positioned in the middle to prevent burning.
Dice the peaches and tomatoes into small cubes and finely chop the red onion.
Use a sharp knife for clean cuts and to avoid bruising the fruits.
In a mixing bowl, combine the diced peaches, tomatoes, red onion, and basil leaves. Drizzle with balsamic vinegar and olive oil, then season with salt and pepper to taste.
Let the mixture sit for a few minutes to allow the flavors to meld together.
Slice the baguette into 1/2-inch thick slices. Brush each slice with olive oil and rub with a cut garlic clove.
Use day-old bread for a crispier texture.
Place the bread slices on a baking sheet and broil for 2-3 minutes on each side until golden brown.
Keep an eye on the bread to prevent it from burning.
Top each toasted bread slice with a generous spoonful of the peach and tomato mixture. Serve immediately.
Garnish with additional basil leaves for a fresh look.
