Peach-Basil Bruschetta

Here’s how Lyn explains her idea: "Our hot humid summer has produced a bumper crop of great Ontario peaches and I lost no time buying baskets of them. I've been dreaming of biting into this fragrant sweet gems since April, when we tested our peach crisp. "It's too early even in Chile," the fruit brokers and markets told us, so we ended up using frozen and even canned peaches for our tests. Now, after 4 weeks in peach heaven, making peach salads, gazpacho, upside down cakes and the crisp, of course, I've found yet another way to enjoy them before the end of summer. Peach and Basil Bruschetta Stir 2 cups chopped peeled peaches with 1/4 cup thinly sliced fresh basil or mint in a bowl. Drizzle with 2 tsp red wine vinegar and sprinkle with 1/8 tsp salt and a pinch of pepper. Stir together then spoon over toasted baguette slices. Top with 1/4 cup crumbled goat cheese or feta. Bon Appetit."

Thanks Lyn!