Wednesday, September 03, 2008

Peach & plum bruschetta

There's a voluminous amount of yellow plums on our old plum tree again this year. A few years ago I made up this bruschetta recipe as a way of using up too many plums! Both plums and peaches are readily available from Bay of Fundy farm markets at through late August and September.

Peach & Plum Bruschetta
6 ripe field tomatoes, fist-sized
4 to 6 ripe peaches, peeled
6 to 8 ripe plums, leave skin on
1/2 large purple or red onion (or use green onion stems if you don't like onions)
3 tbsp olive oil
2 tsp or more ground cinnamon
1.5 tsp or more ground nutmeg
2 tsp dried basil
salt to taste (about 1/2 to 1 tsp)
fresh black pepper to taste
grated fresh parmesan cheese
2 loaves French baguette, narrow or wide

Remove and discard seeds from tomatoes. Small dice all fruit & veg. Toss in bowl with seasonings. Adjust salt & pepper to taste. Spread layer of bruschetta mix on bread slices, top with grated parmesan. (
Toast slices baguette first if you don't like your topping to soak the bread). Broil at low heat til heated through. Make more than you think you'll need....they're addictive!


Anonymous said...

great writing/blog
is there a way we potential visitors can ask questions?

Terri said...

Hi - well sure you can ask me a question through the comment mechanism. Sometimes it gives me an idea for a general blog post so you'll see your answer as a post but otherwise you can email me at and I will email you back with my best answer or with a connection to someone who should know the scoop!