Serves 6 on bruschettas
I wanted to do something different with this week’s peaches and avoid my usual game of covering them in sugar or baking them into a cake. Making them the star ingredient in a savoury dish worked a treat. The only thing I’d improve is adding a splash of tequila. That’d make for a seriously good Friday night bruschetta party.
Plus this recipe is as simple as chopping raw ingredients. It’s so easy, so fresh and makes the perfect side to a summer meal. Personally, I like to toast some bread and have a plate of bruschetta for dinner.
3 peaches, diced
1 tomato, diced
1/2 red onion, sliced or diced (however you prefer)
Handful of coriander, chopped
1/2 avocado, diced
1/2 green chili, finely sliced
1/2 lime, juiced
Salt and pepper
Avocado oil (or any dressing oil you like)
Toasted bread of choice (optional)
GETTING IT MADE AND INTO YOUR MOUTH
Add chopped peaches, tomato, red onion, coriander, avocado and green chilli into a bowl.
Season well with salt and pepper and mix.
Drizzle over the lime juice, stir well and serve (or refrigerate for later).
Pile the salsa on toasted ciabatta for a summer twist on the classic bruschetta. Or add a fresh note to a barbecued vegan burger.