Peach and Strawberry Bruschetta
Traditional bruschetta is an antipasto from Italy, consisting of grilled bread with garlic and topped with olive oil and salt. This recipe for Peach and Strawberry Bruschetta plays on the traditional bruschetta with grilled bread topped with cheese and adds sweetness from fresh fruit. One of my favorite new items in my pantry is raspberry white balsamic vinegar. Yum! It’s delicate and delicious and is the perfect topping to this bruschetta. It also helps create a beautiful dish, without the brown drizzles from regular balsamic vinegar.
I can’t wait to try it on salads and all sorts of other meals. But first, I’m going to keep drizzling it on this fruit bruschetta to welcome the summer months with open arms!
If you don’t have raspberry white balsamic vinegar, you can use any balsamic: white, brown, aged or even a balsamic glaze. The thin slices of basil are called chiffonade. Make a stack of several basil leaves and roll them up like a cigar. Cut thin slices across the leaves and then unroll for beautiful basil chiffonade!Peach and Strawberry Bruschetta creates a beautiful and delicious dish. For the most flavorful results, combine the ingredients for the topping at least 30 minutes before you plan on serving the bruschetta.
Allowing the flavors to marinate makes a huge difference in the flavor! Don’t refrigerate; allow the flavors to blend at room temperature.
- 1 loaf French bread about 24 ounces, cut into thin slices. Can substitute Italian bread.
- 10 strawberries diced into small pieces
- 3 peaches diced into small pieces
- 2 tablespoons raspberry white balsamic vinegar or regular balsamic vinegar
- 10.5 ounces cranberry goat cheese one log; can use plain goat's cheese as well
- 1 cup fresh basil leaves thinly sliced