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
TOP:
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!

2 comments:

dit said...

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

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 bayoffundy@gmail.com and I will email you back with my best answer or with a connection to someone who should know the scoop!
Terri