Peach Bruschetta
Peach bruschetta is a delicious summer appetizer that requires simple everyday ingredients. This recipe makes 4 slices.
Ingredients
- 2-3 Peaches sliced
- 1 Large Tomato cut in to thin wedges
- 4 slices Bread
- 2 tablespoon Olive Oil
- 5-6 Pecans toasted and chopped, optional
Whipped Yoghurt
- ½ cup Vegan or Greek Yoghurt
- 1 clove Garlic peeled
- Salt to taste
Dressing
- 4-5 Basil Leaves finely chopped
- 1 tablespoon Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Honey
- ¼ tablespoon Salt to taste
- 1 teaspoon Water optional
Instructions
- Place the yoghurt, garlic and salt in a deep bowl and using a regular whisk or an electric beater, whip until smooth and creamy. In a small cup/bowl add the ingredients for the dressing, mix well and keep aside.
- Heat a grill pan. Brush the bread slices on both sides with some olive oil and grill until the bread is golden brown on both sides.
- Assemble the bread on a serving board or a large flat plate. Spread the whipped yoghurt generously on bread slices. Top with slices of peaches and tomatoes. Pour the dressing equally on top of the 4 slices. You can also toss the fruit in the dressing before assembling. Add some toasted chopped pecans if you would like and season a little more if required.
Notes
- Substitute with ricotta, labneh, goat's cheese or regular greek yoghurt instead of vegan yoghurt for the creamy spread.
- You can make the dressing and drizzle it on top after the fruits have been assembled or gently toss the peach-tomatoes in it before assembling.
- Substitute honey with agave to make it an entirely vegan dish.
- You can work with any crusty bread of your choice.
- If serving for guests, you can make the dressing and yoghurt spread ahead of time. Assemble 30-60 minutes before serving to prevent soggy bruschettas.
- The nutrition values provided are only indicative and may not be be exact values.It will differ based on the brand or ingredient swaps you make.