peach bruschetta

illions of peaches, peaches for me!  I've been making quite a few yummy peach recipes lately and my taste buds are rather pleased.  I'm a huge fan of bruschetta, and after making it my normal way many times, I've been trying to change it up and try some different variations.  I love bruschetta as an appetizer because it's oh so delicious and also super easy and quick to make.  And, honestly, sometimes I just end up eating bruschetta as my dinner.  It's that good.  When I have it out as an appetizer I have to remind myself not to just eat the whole thing myself.   I think I prefer small plates to large ones.  I love grazing an appetizer table so much more than eating a big meal.  I like getting to snack on a bunch of different things.  We used to get together with a group of friends once a week and everyone would bring a different appetizer and we'd all hover around the table snacking on what everyone else brought.  Food + Friends = Awesome.  If I were in charge, all get togethers of any kind would involve food.  Okay, I think maybe that's my stomach talking... time to go make dinner...

Peach Bruschetta
4 ripe plum tomatoes, diced
1 cup peaches, diced
1/2 cup red onion, finely diced
16 large fresh basil leaves, finely chopped
4 tsp balsamic vinegar
1/4 cup + 1/3 cup extra-virgin olive oil
4 tsp garlic, crushed
Salt and pepper to taste
1 large loaf of italian or french bread

1. Pre heat the broiler.  In a large bowl, toss together the tomatoes, peaches, red onion, basil and vinegar with 1/4 cup of the olive oil and salt and pepper. Let mixture sit at room temperature while you make garlic toasts.

2. In another bowl, mix the remaining 1/3 cup olive oil with the garlic. Cut the bread into 8 slices, about 1/2-inch thick and brush with the garlic oil.

3.Toast or grill the bread slices until golden brown on both sides. Cut each slice in half and place the halves on a serving platter. Top each piece with a generous spoonful of the peach mixture. Sprinkle with sea salt and serve!