Summeripe Peach Bruschetta

Summeripe Peach Bruschetta
Serves 12
Delicious Summeripe Peaches, goat cheese, crispy shallots and sage leaves drizzled with a sweet balsamic vinegar reduction sauce create the ultimate summer time bruschetta. Use Summeripe Peach Bruschetta as an appetizer, first course, or even as a delicious snack!
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr 30 min
216 calories
28 g
4 g
8 g
6 g
2 g
115 g
241 g
9 g
0 g
5 g
Nutrition Facts
Serving Size
115g
Servings
12
Amount Per Serving
Calories 216
Calories from Fat 71
% Daily Value *
Total Fat 8g
12%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 4mg
1%
Sodium 241mg
10%
Total Carbohydrates 28g
9%
Dietary Fiber 1g
5%
Sugars 9g
Protein 6g
Vitamin A
4%
Vitamin C
3%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Summeripe Peaches, pitted and diced
  2. 17 oz. balsamic vinegar
  3. 5 shallots, thinly sliced
  4. 4 tablespoons olive oil
  5. 12 fresh sage leaves
  6. 4 oz. package goat cheese
  7. 12 - 1/4 inch slices of baguette, lightly toasted
Instructions
  1. In a small saucepan, reduce balsamic vinegar over low heat until reduced to 1/2 cup, about 45 minutes. Set aside.
  2. Store remaining vinegar reduction in an airtight container.
  3. Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add shallots and sauté until crisp. Place crisp shallots in a small bowl and set aside.
  4. Place whole sage leaves in the skillet and cook over medium-high heat until crisp. Remove gently to a plate.
Assemble Summeripe Peach Bruschetta
  1. Spread goat cheese on toasted baguette slices.
  2. Top with crisp shallots and diced peaches.
  3. Drizzle with balsamic reduction and place a whole crisp sage leaf on top.
Notes
  1. Summeripe Nectarines can be used to make a delicious Summeripe Nectarine Bruschetta.
beta
calories
216
fat
8g
protein
6g
carbs
28g
more
Mountain View Fruit https://www.mvfruit.com/
Grilled Summeripe Peach and Arugula Salad with Nectarine Dressing
Serves 6
Print
Total Time
30 min
Total Time
30 min
235 calories
22 g
0 g
14 g
1 g
2 g
169 g
198 g
20 g
0 g
12 g
Nutrition Facts
Serving Size
169g
Servings
6
Amount Per Serving
Calories 235
Calories from Fat 122
% Daily Value *
Total Fat 14g
21%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 198mg
8%
Total Carbohydrates 22g
7%
Dietary Fiber 2g
8%
Sugars 20g
Protein 1g
Vitamin A
8%
Vitamin C
13%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Grilled Peaches
  1. 3 Summeripe peaches, pitted and halved
  2. 2 tablespoons sugar, ultra fine
  3. 1 tablespoon olive oil
  4. Brandy, just enough to coat the bottom of a cookie sheet
Nectarine Dressing
  1. 2 Summeripe nectarines, pitted and quartered.
  2. 3 tablespoons champagne vinegar
  3. 3 tablespoons sherry vinegar
  4. 2 tablespoons honey or blue agave
  5. 1/2 teaspoon salt
  6. 1/8 teaspoon cayenne pepper
  7. 5 tablespoons extra virgin olive oil
Grilled Peaches
  1. Pour brandy onto a cookie sheet.
  2. Add ultra fine sugar and stir until mixed.
  3. Place peach half face down into the brandy mixture and macerate for 30 minutes or longer.
  4. Brush flesh of each peach half with olive oil and grill for 2-5 minutes or until black grill marks appear. Set aside. Discard brandy mixture
Nectarine Dressing
  1. Place first 6 ingredients into blender or food processor and puree. Add olive oil and blend until smooth.
  2. Makes 1.5 cups. More than six servings.
  3. Store in refrigerator.
Pecans
  1. Preheat oven to 425 degrees. Place pecans onto a small oven proof pan and bake for 5 minutes or until lightly toasted. Set aside to cool.
Assemble Salad
  1. In a large bowl add arugula, dried cranberries or raisins, pecans, crumbled pancetta.
  2. Toss desired amount of dressing onto salad. Season to taste.
  3. Divide salad onto six individual plates. Sprinkle goat cheese on top and place a grilled peach half on each plate.
beta
calories
235
fat
14g
protein
1g
carbs
22g
more
Mountain View Fruit https://www.mvfruit.com/