Peach Bruschetta

Name: Peach Bruschetta
Ingredients: 1/4 cup chopped walnuts; 1 garlic clove; 1-1/2 cups fresh arugula; 1/4 cup extra virgin olive oil; Salt and pepper to taste; 1 tablespoon olive oil plus additional for brushing bread, divided; 1 large red onion, thinly sliced (1-1/2 cups); 1 teaspoon minced fresh rosemary; 24 slices French bread baguette (3/8 inch thick); 1 to 2 garlic cloves, halved; 2 small ripe peaches, cut into 1/4-inch slices; Shaved Parmesan cheese; Coarse salt

13 ingredients

4 steps

Ingredients

1/4 cup chopped walnuts
1 garlic clove
1-1/2 cups fresh arugula
1/4 cup extra virgin olive oil
Salt and pepper to taste
1 tablespoon olive oil plus additional for brushing bread, divided
1 large red onion, thinly sliced (1-1/2 cups)
1 teaspoon minced fresh rosemary
24 slices French bread baguette (3/8 inch thick)
1 to 2 garlic cloves, halved
2 small ripe peaches, cut into 1/4-inch slices
Shaved Parmesan cheese
Coarse salt

Directions

1

For pesto, place walnuts and garlic in a small food processor; pulse until finely chopped. Add arugula; process until blended. Continue processing while gradually adding oil in a steady stream. Season with salt and pepper to taste.
2

For bruschetta, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion and rosemary; cook until onion is softened, 15-20 minutes, stirring occasionally.
3

Brush both sides of bread slices with additional oil. Grill, covered, over medium heat or broil 4 in. from heat until golden brown, 1-2 minutes on each side.
4

Rub garlic halves on both sides of toasts; discard garlic. Spread toasts with pesto. Top with onion mixture, peaches and cheese. If desired, sprinkle with coarse salt. Serve immediately.