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Lea Dixon
Lea Dixon
Lea Dixon

The White Table Blog

Heirloom Tomatoes & Peach Mozzarella Bruschetta

15 minutes and you will have a delicious Summer Appetizer to share with your crew that truly delights! You will love how fresh and tangy the tomato & peach combo is with the balsamic vinegar & olive oil. Feel free to swap in or out your favorite summer fruit / tomato combo joined with a bit of fresh basil, olive oil and vinegar. Make sure to salt the tomatoes after cubing and let it sit for a bit to release the water in the tomatoes. Drain it off then add the onion, peached, basil, olive oil, vinegar, sea salt, pepper and garlic. Check out the recipe below.



HEIRLOOM TOMATO & PEACH BRUSCHETTA

 

- I N G R E D I E N T S -


1 giant Heirloom Tomato, cubed, salted and drained

2 peaches, cubed up

¼ cup finely diced red onion

Fresh Basil

Fresh Mozzarella Cheese, sliced

Balsamic Vinegar & Olive Oil

Durant Smoked Applewood Sea Salt

French Sourdough Bread

Butter

Grill Pan



- D I R E C T I O N S -

  1. Slice the bread

  2. Heat your grill pan on the stove to low

  3. Butter the bread and lay down on the pan turning once so you get nice grill marks on the bread

  4. Rub with garlic once its nicely browned and slightly cooled down.

  5. Set aside to wait to be topped with mozzarella and the tomato mixture

  6. Cube the heirloom tomato, salt it, and let it sit for about 15-20 minutes or until the water is leached out a bit. Drain off the water.

  7. Add a nice heavy drizzle of olive oil, balsamic vinegar, red onion, basil, and smoked sea salt

  8. Toss together.

  9. Top the breads with a slice of the mozzarella then add 2-3 tablespoons of the tomato mixture. Top with more fresh basil and balsamic glaze.



ENJOY!!


Lea





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