**This is a sponsored post. I was provided complimentary products to sample in my recipes.
Peaches are finally in season! I took a quick trip to the Farmer’s Market last weekend and couldn’t believe how boutiful and beautiful the selection was. From produce to flowers to art, I left feeling so inspired. If you haven’t been to your local Farmer’s Market recently, be sure to add it to your summer bucket list!
As soon as I got home from the market, I whipped up this fresh fruit bruschetta using my favorite Ripe Peach White Balsamic Vinegar from our local specialty market, Bull City Olive Oil. White balsamic vinegars tend to be sweeter and less tangy than dark balsamics which makes this a perfect way to enhance the flavor of the fruit without overpowering it. It’s a fantastic compliment to strawberries and if your peaches aren’t quite ripe, this white balsamic will bring out all the juicy, tart sweetness. They will taste like the peaches you dream about from your childhood!
Recipe Notes
- Feel free to use premade crostini slices sold in grocery stores. It saves time and they stay fresh in their packaging!
- The layer of cheese spread is completely optional though it provides a wonderful flavor compliment to the sweet fruit and protects the bread from getting soggy.
- You may substitute Boursin with Chèvre, Marscapone or your favorite cream cheese spread.
Peach and Strawberry Bruschetta
Ingredients
Bruschetta Mixture
- 1 cup ripe peaches diced
- 1 cup fresh strawberries diced
- 1 TBSP basil chiffonade
- 1 TBSP Ripe Peach White Balsamic Vinegar
- salt and pepper to taste
Crostini for Serving
- 1 baguette* sliced into 1/4" rounds
- olive oil for brushing
- garlic and herb Boursin cheese** for spreading
- additional basil to garnish
Instructions
Bruschetta Mixture
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In a mixing bowl, toss together the peaches, strawberries, basil and vinegar. Allow the mixture to rest for ten minutes. Taste and add salt and pepper or more vinegar as needed.
Crostini for Serving
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Preheat the oven to 350°.
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Brush the 1/4" baguette rounds with a bit of olive oil on each side and lay out in a single layer on a baking sheet.
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Bake for 15-20 minutes, turning once half way through, until both sides are light golden brown.
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Spread each crostini with Boursin cheese** and top with bruschetta mixture. Serve and enjoy!
Recipe Notes
*Feel free to use pre-made crostini slices sold in grocery stores. It saves time and they stay fresh in their packaging!
**Boursin cheese is completely optional though the layer of cheese does protect the bread from getting soggy. You may also substitute with Chèvre, Marscapone or your favorite cream cheese spread.
