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Tomato, Peach, mint bruschetta

September 4, 2009

Bruschetta,

Tomato/peach/mint

This is a wonderful snack or light summer lunch. For it you will need:

– One large ripe beefsteak tomato
– One small fresh peach
– One shallot
– One clump of fresh mint
– Salt
– Olive oil
– toast

Chop the tomato into bite size pieces and set into a medium sized bowl. Quarter the peach then cut into thin slices and set on top of the tomatoes. Peel your shallot, then shave into very thin pieces. Raw shallot has a very strong flavor, so you only want about half of a medium sized shallot. the ratio will be about 2-1 tomato to peach, then about 3-1 peach to shallot. Set the shaved shallot in the bowl with the peach and tomato. For the mint, you need a pretty generous pinch. Almost twice as much mint as shallot. When all ingredients are in bowl, drizzle generously with olive oil (about 2 tablespoons) and season with salt to taste (or just 2 generous pinches). Spoon over lightly oiled toast and serve. Best when served room temperature.

Serves about 4. This recipe can easily be doubled.

*The peaches and mint add a sweet vibrance to the tomatoes, if you do not have fresh peaches you can substitute any fresh stone fruit such as apricots, nectarines or plums. You could also substitute any soft herbs such as parsley, tarragon or basil if you do not have mint available.
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One Comment leave one →
  1. Janet Cardoza permalink
    October 6, 2009 3:35 pm

    Wow Alex!!! Fantastic ideas. I love the pictures and the clear instructions for a “non-cook.”

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