Peach and Basil Bruschetta


  • 1 semi-ripe peach, washed and diced
  • 4 fresh basil sprigs
  • splash of white balsamic vinegar
  • splash of extra virgin olive oil
  • pinch of sugar
  • pinch of salt
  • 1 loaf high-quality Sourdough bread, cut into half-inch thick slices


  1. Set a grill pan to high heat. Brush the sourdough bread with olive oil and grill on each side until toasty and grill marks form.
  2. Meanwhile, combine the diced peaches with basil, white balsamic, olive oil, salt and sugar and let sit at room temperature for 15 minutes.
  3. Scoop the peaches onto the toast and serve.

Keywords: Bruschetta