Peach and Tomato Bruschetta

Ingredients:

4 tablespoons plus 2 tablespoons fruity olive oil, divided
2 large cloves garlic, one smashed and left whole, the other chopped finely
1 sourdough baguette
2-3 tomatoes, seeded and chopped
10g basil leaves, fresh and slivered
2-3 tomatoes, seeded and chopped
2 peaches, chopped
2 teaspoons balsamic vinegar
Salt and pepper

Method:

1. In a saucepan over medium heat, saute the four tablespoons of olive oil with the smashed clove of garlic for three to five minutes or until fragrant, being careful not to let the garlic burn. Remove from the heat.

2. Slice the baguette in 0.6cm-slices and brush over with the olive oil mixture. Place the rounds in a toaster oven and toast in batches until lightly browned. Remove and allow to cool.

3. Combine all of the other ingredients and mix gently. Top the baguette rounds with the fruit mixture and serve immediately.

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