A Penchant for Peaches: Bruschetta

As long as good fresh peaches are obtainable, enjoy this appetizer: Peach Bruschetta. If you do not have a good peeler, I highly recommend the serrated peeler made by Pampered Chef. It peels through tougher skinned produce with incredible precision so as not to waste any of your delectable peach (or kiwi or any produce requiring peeling). Your peeling will be paper thin which is very hard to do with a traditional knife (or worn out peeler). You end up pressing into the soft peach way too hard trying to get off the peeling, leaving bruises all over the little gem. Be careful of your fingertips if you get the good peeler - it is a very sharp tool! The serrated peeler is most helpful if you actually put peaches in your freezer, too. (See previous post).


Your guests will love this simple yet elegant twist on fresh peaches. The combination of peach and blue cheese is oh-so-nice. With a peach cobbler baking in my oven right now and peach bruschetta for family tonight, you can tell that I really do have a penchant for peaches.


baguette, sliced 1/4"thick, lightly buttered & toasted on 350 for 10 min. Cool.
fresh peaches, peeled and sliced
olive oil
blue cheese crumbles
Brush toasted/cooled baguette slices lightly with olive oil. Place slice of peach on baguette. Top with blue cheese crumbles.