Recipe: Tomato and Peach Bruschetta

Recipe by Dan Latham, Farm Burger

Demonstrated at the Ponce City Farmers Market on Tuesday, July 12, 2016



  1. Slice the sourdough loaf into one-inch thick slices, then cut those in half or quarters.
  2. Heat a skillet or grill with olive oil. When hot, toast the bread until charred and crispy. Set aside.
  3. Slice the peaches, tomatoes, onion and cucumber into similar-size slices. Combine these with a lot of salt and a little pepper.
  4. Finely dice the jalapeño and add a little bit to the vegetable mixture, to taste.
  5. Chiffonade the basil, or use whole leaves if small. Add to vegetable mixture along with a large amount of olive oil and vinegar. Add salt and pepper to taste.
  6. Spoon the vegetable mixture onto each slice of bread and serve.

Community Farmers Markets