Savory Peach and Mozzarella Fresca Bruschetta on Walnut Bread

This unusual, but amazing appetizer is a great example of California regional cuisine. The peaches, walnut bread, and olive oil were all produced locally in the San Francisco/Bay Area, and combined with the imported Italian cheese.

The combination of the sweet fruit, the nutty, crisp toasted bread, the creamy, tangy cheese; all brought together with a drizzle of olive oil, black pepper and flaky kosher salt makes for an incredible bite. These are also very easy to eat without making a mess, which makes them ideal for entertaining.

Yields: 16 Bruschetta

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients:

• 8 slices walnut bread
• 4 tablespoons olive oil
• 8 ounces mozzarella fresca (fresh mozzarella), cut into 16 slices (1/2 ounce each)
• 2 fresh peaches, cut into 8 slices each
• kosher salt, to taste
• black pepper, to taste

Preparation:

1. Toast the walnut bread and cut each slice in half, making 16 pieces.
   
   
2. Arrange the toasts on a platter, and evenly drizzle with 2 tablespoons of the olive oil.
   
   
3. Top each slice of bread with one 1/2 ounce slice of cheese.
   
   
4. Top each slice of cheese with a wedge of fresh peach.
   
   
5. Drizzle remaining olive oil evenly over the top of each bruschetta.
   
   
6. Sprinkle with salt and freshly ground pepper, to taste.

Note: if fresh peaches are not in season, well-drained, canned peaches will also work.

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