Mix up your appetizer game with peaches any time of the year with this simple bruschetta (pronounced brew-sket-ta) recipe. The sweetness of the fruit plays up the ginger and mint. Make the recipe as is or try one of the flavorful variations.
1 baguette (8 oz.), sliced on diagonal
5 Tbsp. olive oil, divided
2 frozen grated ginger cubes, thawed, or 1 tsp. grated fresh ginger
1/8 tsp. kosher salt
1 can (14.5 oz.) Del Monte® Sliced Peaches in 100% Juice or No Sugar Added, drained well and patted dry
2 Tbsp. chopped fresh mint and/or basil leaves, plus more for garnish
Freshly ground black pepper (optional)
Flakey sea salt (optional)
Preheat oven to 450°F. Brush bread slices with oil on both sides using a total of 4 Tbsp. oil. Place on a baking sheet and toast for 4 to 5 minutes; turn over and toast 3 to 4 minutes until golden on top. Let cool.
Stir together remaining 1 Tbsp. oil, ginger and kosher salt in a medium bowl. Dice peaches into 1/2-inch pieces and toss with ginger mixture until coated. Just before serving, gently stir in mint. Spoon 1 heaping Tbsp. of peach mixture onto each toast. Sprinkle with pepper and flakey sea salt, if desired. Garnish with more herbs.
NOTE: For larger bruschetta, slice baguette into 4 to 5-inch long pieces on a more extreme diagonal.
Variation:
Prepare bruschetta as directed, except:
• Creamy Goat Cheese Peach Bruschetta: Crumble 4 oz. goat cheese in a small bowl and mix in 1 Tbsp. olive oil and 1 tsp. water until smooth; spread about 1 Tbsp. on each toast before topping with peaches.
• Caprese Peach Bruschetta: Omit ginger, stir in 1/2 cup torn pieces of fresh mozzarella and use basil instead of mint.
• Balsamic Arugula Peach Bruschetta: Omit ginger, stir in 1 tsp. balsamic vinegar and a handful of arugula to the diced peaches. Garnish with additional arugula.
• Sweet Heat Peach Bruschetta: Stir in 1/8 to 1/4 tsp. red pepper flakes to peach mixture before topping toasts.