Peach and Strawberry Bruschetta
Makes
8
servings

By: Co+op, stronger together

This easy appetizer or snack takes advantage of summer’s most luscious fruits. Serve with a glass of sparkling lemonade, limeade or prosecco.

Meal Type
Side Dishes
Diet Type
Vegetarian
Ingredients
2 fresh peaches
1/2 pint fresh strawberries
1 tablespoon honey
1/2 teaspoon smoked sea salt
1/4 cup chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon sherry vinegar
2 tablespoons olive oil, divided
6 ounces chevre
1 whole wheat baguette, sliced
1

Preheat the oven to 375ºF.

2

Peel the peaches by bringing a pot of water to boil. Cut a small “X” into the pointed end of each peach, and submerge in boiling water for approximately 30 seconds.

3

Remove the peaches from the boiling water with a strainer or tongs, and drop into a bowl of ice water. The skin will slip off, or at least, be fairly easy to peel.

4

Halve, pit and dice the peaches and stem and dice the strawberries.

5

Stir in the honey, sea salt, chives, thyme, sherry vinegar and 1 tablespoon of the olive oil; set aside.

6

Brush the baguette slices lightly with the rest of the olive oil, and place in a single layer on a baking sheet in the oven to toast for 15 or 20 minutes, turning once halfway through.

7

Spread the warm baguette slices with chevre and top with the fruit mixture.