Lately I’ve been reading all kinds of summer bucket lists that are floating around the internet. I enjoy them – they inspire me to get away from the computer and do fun things like hang out at pools with popsicles. (which I haven’t actually done, but the idea still lifts my spirit).
For me, summer + list-making don’t go hand-in-hand, so I’ll just make one goal and that is to eat ALL of the peaches. I freaking love peaches. Their season is happening here and now in Texas so I’m I making the most of it with things like peach salads, peach salsa, and peach pops, just to name a few…
The other day, with my Farmhouse bounty, I made crostini with the sweetest peaches and cherry tomatoes. The basil in my herb garden isn’t doing so well, so traditional pesto wasn’t going to be an option. Instead, I picked some pretty purple sage, oregano, chives (and a couple of sorta-bruised basil leaves) and pulsed them together with pine nuts. It’s almost pesto – I stopped short of adding the olive oil because I liked the taste of it as a chunkier spread.
Assemble the toasts with sliced peaches and cherry tomatoes and serve on a patio with Peach Sangria!
peach & tomato crostini
PrintPrep time 5 minsTotal time 5 mins Author: JeanineRecipe type: appetizer or snackIngredientsherb garden pine nut spread- ¼ cup pine nuts
- ½ garlic clove
- ½ packed cup mixed herbs - sage, basil, oregano, chives, etc
- 1-2 teaspoon fresh lemon juice
- ½ teaspoon lemon zest
- Sea salt and freshly ground black pepper
- optional: add at least ¼ cup olive oil to make it a smoother pesto
- toasted sourdough bread
- sliced cherry tomatoes w/ salt and pepper
- sliced ripe peaches
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