Jalapeño Peach Salsa Bruschetta
Peach season is here! I absolutely LOVE fresh peaches and love going with my family to Niagara on the Lake in August to get fresh peaches! We always get baskets and baskets of fresh peaches and I just love all things peach! I love making peach upside down cake and absolutely love peach jams and jellies on toast! Peach jam also makes a great addition to your charcuterie board!
I love eating peaches by the slice! Since we go a little crazy and buy so many peaches at once, we usually store the peaches in the fridge and pull out a basket at a time to leave on the counter to ripen. Keeping the peaches in the fridge slows down their ripening process so that your peaches don't spoil as fast! I love eating fresh peaches by the slice and they are also so yummy on top of vanilla ice cream or frozen yogurt!
August is one of my favourite months as I love all the fresh produce this time of year! I especially love fresh tomatoes from the garden! We finally have some ripe tomatoes so I was excited to dice some up and make a fresh salsa with them. I decided to dice up some peach slices as well to add some sweetness to my tomato salsa. I couldn't believe how delicious this combination was and added some jalapeño peppers and cayenne pepper to spice up the salsa a little bit. This sweet and spicy combination of fresh flavours was beyond delicious! This salsa is a great topper for chips or crackers or to eat by the spoonful right from the bowl!
I made dinner for my family and wanted them to try my peach salsa. I turned the salsa into a bruschetta topper and added some fresh basil, feta cheese and balsamic glaze and it was a family hit! My secret to delicious bruschetta is that I dip my bread in a plate of olive oil to coat both sides then place them on a pan on medium heat until they are crispy. Then my secret is to take a fresh garlic clove and cut it in half and rub it on my toasts for a little extra flavour.
Spicy Jalapeño Peach Salsa Bruschetta
Prep time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yields: 10 pieces of bruschetta
For the Salsa
6 ripe peaches
2 medium sized tomatoes
5 fresh basil leaves
1 small jalapeno pepper
1/4 tsp cayenne pepper
Pinch of salt and black pepper
For the Bruschetta
10 slices of whole wheat bread
1/2 cup olive oil
1 garlic clove
1/4 crumbled fetta
4 basil leaves
Cut peaches in half and twist to remove pit. Cut peaches into slices and dice and place in small bowl.
Wash and dice tomatoes and add to bowl with peaches
Wash and dice jalapeño pepper and remove seeds. Dice into small pieces and add to peach and tomato mixture.
Cut fresh basil into thin slices and add to bowl with salt, pepper, and cayenne pepper (add more cayenne for more spice if desired).
Mix all ingredients and place bowl in fridge.
Cut bread into 10 thin slices.
Place olive oil on small plate and dip bread in oil to lightly coat each side.
Place a frying pan over medium heat and wait for pan to become hot.
Place bread on the pan. Flip until each side is golden brown.
Remove toasts from pan. Cut garlic clove in half and gently rub on one side of the toast.
Top each toast with the bruschetta mix. Cut basil leaves into thin slices over toasts and top with crumbled feta and lightly drizzle with balsamic glaze.
Serve and enjoy!
Tip: I recommend assembling the bruschetta to serve right away. You can make the salsa and the toasts in advance if you are wanting to prep this bruschetta for dinner or to take to a party, however I suggest not assembling the toasts until you are ready to serve them to prevent the toasts from getting soggy. I suggest toasting the bread and keeping them in a ziplock bag until you are ready to serve them to keep them crisp. You can also make the salsa ahead of time and keep it in the fridge. I don't recommend making your toasts the day before however, as they won't be as crispy the next day.