Take tomato bruschetta to new heights with the addition of stone fruit. Mehreen Karim, writer and recipe developer for Bon Appetit, has shared the recipe for a peach bruschetta that is destined to become a go-to snack this summer.
"This effortless snack boasts impressive flavors—tangy, sweet, savory, and herby—all thanks to juicy, ripe stone fruit and a hit of basil-infused olive oil. Brush ARISE, Brightland's basil-infused olive oil onto your bread before frying and drizzle on top of the tomato-peach medley." - Mehreen Karim
In a large mixing bowl, toss diced peaches, diced tomatoes, salt, chili flakes, honey, and lemon juice until combined, about one minute. Set aside.
Brush slices of bread with 2-3 Tbsp ARISE basil olive oil. Fry bread on a large skillet for 2 minutes on each side, or until deep golden brown. Alternatively, toast in a toaster oven until deep golden brown.
Cut garlic clove in half and rub toast with the cut side of the garlic clove, releasing garlic oil onto the toast.
Toss torn basil and remaining olive oil into the peach and tomato medley. Stir to combine.
Spoon peach and tomatoes on top of the garlicky fried toast. Finish with extra drizzle of olive oil, flaky salt, and basil.