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
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:
- Toast the walnut bread and cut each slice in half, making 16 pieces.
- Arrange the toasts on a platter, and evenly drizzle with 2 tablespoons of the olive oil.
- Top each slice of bread with one 1/2 ounce slice of cheese.
- Top each slice of cheese with a wedge of fresh peach.
- Drizzle remaining olive oil evenly over the top of each bruschetta.
- Sprinkle with salt and freshly ground pepper, to taste.
Note: if fresh peaches are not in season, well-drained, canned peaches will also work.
