Romancing the Stone
Peaches, we love you. Here’s how to make a quick app with summer’s juiciest pick.
As an appetizer or light snack, this bruschetta is a wonderful way to savor the season—with a bite of fresh peach among a medley of lively flavors. —Nikiko Masumoto, Del Ray, CA
Prep: 35 min. Cook: 15 min.
Makes: 2 dozen
¹ ₄ cup chopped walnuts, toasted 1 garlic clove
1¹ ₂ cups fresh arugula
¹ ₄ cup extra virgin olive oil
Salt and pepper to taste BRUSCHETTA
1 Tbsp. olive oil plus additional for brushing bread, divided 1 large red onion, thinly sliced (1¹ ₂ cups)
1 tsp. minced fresh rosemary
24 slices French bread
baguette (³ ₈ in. thick)
1 to 2 garlic cloves, halved
2 small ripe peaches, cut into ¹ ₄-in. slices
Shaved Parmesan cheese Coarse salt, optional
1. For pesto, place walnuts and garlic in a small food processor; pulse until finely chopped. Add arugula; process until blended. Continue processing while gradually adding extra virgin olive oil in a steady stream. Season with salt and pepper to taste. 2. For bruschetta, in a large skillet, heat 1 Tbsp. oil over medium heat.
Add onion and rosemary; cook
15-20 minutes or until onion is softened, stirring occasionally.
3. Brush both sides of bread slices with additional oil. Grill, covered, over medium heat or broil 4 in. from heat
1-2 minutes on each side or until golden brown.
4. Rub garlic halves on both sides of toasts; discard garlic. Spread toasts with pesto. Top with onion mixture, peaches and cheese. If desired, sprinkle with coarse salt. Serve immediately. Per piece: 69 cal., 5g fat (1g sat. fat), 0 chol., 37mg sod., 5g carb. (1g sugars, 0 fiber), 0 pro.
Not a fan of fuzz? Nectarines are a smooth swap for peaches.