“Sweet, tangy peaches and creamy avocado are perfect foils for each other,” says the chef and author of Chloe Flavor
Chloe Coscarelli’s Peach & Avocado Bruschetta
1 large ripe avocado, diced
1 ripe peach, diced
½ cup chopped fresh basil
1 Tbsp. white balsamic vinegar
1 Tbsp. olive oil, plus more for drizzling
1 tsp. granulated sugar or agave syrup
¼ tsp. sea salt
¼ tsp. black pepper
1 small French baguette, cut diagonally into
Balsamic glaze, for drizzling
1. Preheat oven to 425°. Combine avocado, peach, basil, vinegar, olive oil, sugar (or agave syrup), salt and pepper in a large bowl; gently toss to coat. Set aside.
2. Place bread slices on a large rimmed baking sheet, and drizzle lightly with olive oil. Bake in preheated oven until lightly browned, 5 to 7 minutes.
3. Place toasts on a platter, and top each with avocado-peach mixture; drizzle with balsamic glaze.
Serves: 6 to 8
Active time: 20 minutes
Total time: 25 minutes