A crunchy little toast with peaches and pesto bring happy all summer long.
Have you been celebrating peach season? With peach cobbler, pie, pancakes or straight slices?
We used to live close to the greatest peach orchard known to the creation of peaches. And as the saying goes, “once you’ve had the best, forget rest.” So have car, travel for peaches. Mom lives close to Twin Peaks, so we throw in a visit to her too. Kidding mom, flip and reverse the last sentence ; )
From soil, to sunlight, to insects, pruning and picking—each peach is grown and given with masterful care.
A peach — prime, sweet and juicy.
Pure Peach
A peach, the universe at my fingertips.
A cut. A bite. This peach was so dang perfect, I didn’t have the heart to alter its pure fruit nature.
The Layers
Toasted Baguette – sliced into thins, then brushed with a light coat of olive oil then sprinkled with garlic granules.
Basil-Arugula Pesto – I use a mix of arugula and basil but pesto’s flexible, so a measurement of these and/or other greens like spinach, parsley or kale can be included too.
Red Onion Mix – garlic, thin sliced red onion and oregano or rosemary are cooked to an intoxicating caramelization. Uh, huh… it’s true!
Peaches – the star of our show. Sweet and ripe. Ripe is subjective but with enough give that teeth bite without squishing other ingredients out the side. Do you know what I mean? To peel or not? Peels hold nutrients, so I try hold them when possible but if peeling, I hear you.
Garnish – A shave of parmesan, crack of pepper, sprinkle of coarse salt (I forgot both seasonings for the picture but thankfully not while eating).
Blanching
Have a large bowl of ice water ready and waiting.
Heat a pot of water to just below boiling.
Dunk peaches in water for no more than one minute.
Remove with a slotted spoon.
Plunge into ice water.
Let cool thoroughly.
Peel.
Blanching works with most heirloom varieties but is spotty with more recent developed peaches.
Peach, you’re cute but finicky. That’s okay. I’ll take you anyway.
Peeling
Grab a good paring knife.
Make a slit towards the top.
Slide the knife barely under the skin’s surface.
Repeat and remove.
Peach, cute and easy.
Earth’s creations will never cease to amaze.
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If you like this peach recipe, maybe you’ll like these others…
Fresh Peach Pie or Blackberry Peach Cream Cheese Pie
Peach Pesto Crostini
Ingredients:
Basil Arugula Pesto
- 1-2 cloves garlic, divided - 3 whole, 1 minced
- 1/4 cup walnuts
- 1/2 teaspoon salt - or to taste
- 1/4 teaspoon pepper - or to taste
- 1½ cups basil, arugula, or spinach
- 1-2 Tablespoons extra-virgin olive oil
- 1-2 teaspoons orange juice - or to taste
Red Onion Mix
- 1 Tablespoon extra-virgin olive oil - extra for brushing bread
- 1/2 medium red onion - thin sliced
- 1/2 teaspoon fresh oregano, minced - or rosemary
- generous pinch salt
- 1 baguette - sliced
- 2 small peaches - halved, pitted and cut 1/4" thick
Garnish
- shaved parmesan
- cracked pepper and coarse salt
Instructions
Toasting Bread
- Set oven to broil. Adjust the oven rack close to the top burners. While allowing the oven to get fire hot, add 12-13 slices bread to a baking pan. Brush with a light coat of olive oil, then sprinkle each bread with garlic granules (optional). As the tops toast, keep a watchful eye as they burn fast. Once tops brown and crisp, flip and lightly brown the bottoms. Remove and let cool. Ovens vary but in mine, this process takes about 6-7 minutes.
Basil Arugula Pesto
- In a small processor, combine walnuts, 3 of the 4 cloves garlic, salt and pepper. Pulse until fine chopped, then add the greens and oil; continue to pulse until the mixture's blended, spreadable and ingredients are even in distribution.
Red Onion Mix
- In a large skillet, heat 1 tablespoon oil over medium. Once glistening, add remaining one clove minced garlic, stirring constantly for 30 seconds. Then add onions, oregano (or rosemary) and a generous pinch of salt. Stir every so often until softened and browned, about 20 minutes.
Peach Pesto Assembly
- Spread a teaspoon or so pesto onto each bread, then layer with red onion mix and top with a few peach slices, shaved parmesan. Sprinkle with cracked pepper and coarse salt.
Notes
- Serve warm or room temperature.
- Leftovers keep well in an airtight container for a few days.
