Summertime is perfect for making Bruschetta.  Enjoy these fresh ingredients as an appetizer or even as a light main meal.  This is delicious and only requires a bit of prep work that can be easily done at the campsite.

Here is the combination of ingredients I put together to make this dish last night.  I served this as an appetizer to a group of 8 people and have leftovers to enjoy later today.

Farmers markets, farm stands and grocery stores have vine ripe peaches and tomatoes and they are at their peak of freshness so I was determined to prepare this.  Everyone loved the combination of ingredients and gave this recipe a WOW!

Serves  8  (Increase or decrease the ingredients for the amount of Bruschetta you decide to make)


5                       tomatoes, vine ripened if available

3                       peaches, fresh ripe or canned with water drained and discard

1/4                    red onion, fine diced

14                      fresh basil

4                        garlic cloves, fine minced

1/2 – 2/3 cup   Kalamata olives, medium diced

3 tbsp                olive oil

1 1/2 tsp            balsamic vinegar

salt and pepper to taste (go light on the salt)

1 loaf                  French or sourdough baguette, sliced 1/4″ slices (lightly butter and grill if you wish or serve untoasted

4 oz                    butter for drizzle over baguette slices prior to grilling


  1.  Rinse produce and pat dry.  Peel peaches, cut in half, discard seed then medium chop and add to a med/large bowl.   Note: I find chopping is easier when using a flexible plastic cutting mat/board.
  2.  Peel and chop onion, peel garlic, mince add to the bowl with peaches.
  3.  Pat olives dry, rough chop and add to the bowl.
  4.  Rinse tomatoes, remove stem and seeds then medium chop and add to the bowl.
  5.  Rinse fresh basil leaves.  Stack the leaves on top of each other starting with the largest leaf.                                                                                                                              Roll cigar-like into a tight bundle and cut finely (chiffonade) with a sharp knife then add to the bowl.
  6.  Drizzle olive oil, balsamic vinegar and salt & pepper over the bruschetta and lightly toss the ingredients to combine.
  7.  Slice baguette in 1/4″ slices.  Lightly butter and grill (if you like) or serve as soft slices.                                                                                                                                              Note:  I prefer to lightly butter and grill the bread slices for since the bruschetta is moist.
  8.   Serve with soft or lightly toasted baguette slices.

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