The title is misleading. This isn’t really bruschetta – I had no good bread on hand when I made it. As you’ll see in the picture, I made it in one large dish, instead of individual servings (that’s polenta, underneath). But it was meant to go on bread, and would have, if I weren’t too lazy to go to the store.
The bread isn’t important, though. It’s just a delivery vehicle, not the star. Polenta served just as well. The star is the mix of tomato and peach – yes, peach – that went on top. This is one of those combinations that will either make you say “yuck” or thoughtfully say “hmm…” Though I predict that, if you try it, you’ll love it.

I’ve had this combination kicking around in my head for a while. Peaches and tomatoes are actually very compatible. Both are fruits – one acidic, the other sweeter, and both are conveniently in season right now. I liked using yellow tomatoes here because the flavor is a bit milder and sweeter than red tomatoes, and I love the shades of yellow that come from mixing them with peaches.
You could go all sorts of directions with this. I chose something close to the bruschetta we’re most familiar with: seasoned with basil, olive oil, a little balsalmic vinegar, and garlic, topped with the local mozzarella that made its first appearance at our farmer’s market last week. But you could as easily use chives and chevre. Or try an Indian flavor, sautéed with cumin and ginger. Or go sweet, with nuts and honey, and have it on your breakfast toast. Really, there’s no end to the possibilities, and I’m already plotting what to try next.
I’m forever thinking about how to use fruit in savory cooking. I can imagine all sorts of peach-based sauces to smear on grilled tofu. I actually have a peach barbecue sauce in my cupboard, waiting for me to remember it. Or peach salsa (this dish is almost a peach salsa already, just add some cilantro and lime – another variation right there). I saw this recipe for peach grilled cheese on Macheesmo the other day, and it’s been tantalizing me.
Do you use peaches in any savory recipes? Or is this whole line of thinking is crazy?
















