Ro­manc­ing the Stone

Peaches, we love you. Here’s how to make a quick app with sum­mer’s juici­est pick.

Taste of Home - - Mixing Bowl -

Peach Br­uschetta

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.

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