|Who could resist these adorable beauties?|
Or in my case trying to avoid throwing out food can add a new dimension to an already loved dip.
|Yum Yum YUM!|
This recipe is not exact, as it was very thrown together with what I had. If you have fruit that is about to spoil, throw it in a bowl and see what comes out. This was intended to be a plain bruschetta, but thank goodness I added the peaches. It was an explosion of clean fresh summer flavors in my mouth and everyone who tried it agreed. For such a simple recipe, it was outrageously good.
Be careful about adding the balsamic, oil, and lemon juice. It's easy to let these elements over power the dish. A little bit goes a long way. Each of these elements are there to enhance the dish, and bring out the bright, clean flavors of the fruit. You do not want to taste any of these ingredients, so just add a splash. As with many fruit/vegi dishes each time you make it may be different so always taste as you go.
This is best fresh, and doesn't keep well. Again all the measurements are a guesstimate, so have fun experimenting!
The Goods: Makes about 2 cups2-3 medium peaches, peeled and diced
15 cherry tomatoes, seeded and diced
2-3 tablespoons basil leaves, chiffonade
Dash of freshly squeezed lemon juice
Dash of balsamic vinegar
Dash of olive oil
Salt and pepper to taste
Place all ingredients in a bowl and combine. Add more balsamic, lemon juice, salt or pepper if needed. Serve immediately with crackers or toasted bread lightly brushed with olive oil.