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Baby toes, baby breath, baby kisses right in the crook of their fat, little, creased neck. The things I crave when I hear a friend is going to have a baby.
So when a bunch of Utah food bloggers got together to celebrate the beautiful-babe-to-soon-be of our friends Maria and Josh of Two Peas and Their Pod, it was the perfect excuse to get together and talk about two of our favorite things. Babies and food. Big surprise there, right?
But thanks to a long day at work and juggling after school pick-ups, I had zero time to bake or track down the perfect recipe for my contribution to the pot luck eat-ivities. I had to come up with something fast.
So with a freshly delivered sack of Brigham City peaches delivered to my house the day before–by our friend Paul, who could be dropping off anything from a convenience store freezer to a sack full of sprinkler heads—I knew peaches would be in the mix.
Next, I hit the garden, harvested some basil, pulled a few ripe Early Girl tomatoes—that Paul planted as a surprise one weekend while I was away, so HE’D have fresh tomatoes this summer—and a few yellow, zebra and orange cherry tomatoes, I grabbed some garlic and then the olive oil and I was on my way.
So how did the bruschetta turn out? Let’s just say Maria went back for thirds. And then took the rest home to Josh. HOME RUN!
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me onInstagramwith #foodiecrusheats.
5 from 1 vote
A simple summer bruschetta recipe with fresh peaches and tomatoes everyone loves.
Ingredients
- 2-3 to matoes seeded and chopped
- 2 peaches chopped
- 2 large cloves garlic one smashed and left whole, the other chopped finely
- ⅓ cup fresh basil leaves slivered
- ¼ cup plus ⅛ cup fruity olive oil divided
- 2 teaspoon balsamic vinegar
- salt and pepper
- sourdough baguette
Instructions
In a saucepan, sauté ¼ cup olive oil with smashed clove of garlic over medium heat for 3-5 minutes or until fragrant, being careful not to let garlic burn. Remove from heat. Slice the baguette in ¼ inch slices and brush with olive oil mixture. Place rounds in toaster oven and toast in batches until lightly browned. Let cool. Combine all other ingredients and mix gently.
Top baguette rounds with fruit mixture and serve immediately.
TIP: I served the bruschetta in a bowl with toasted sourdough crostinis on the side so the little buggers wouldn’t sog up and be party poopers. But if you are serving straight away, definitely top the crostini rounds with the fruity mixture and serve on a platter. And don’t skip seeding the tomatoes or you’ll end up with a soup. A very tasty soup, but that’s a different blog post.
Big shout outs to Barbara of Barbara Bakes for hostessing at her lovely home and Deb of Taste and Tell for hatching the plan.
And now, who’s ready to PAR-TAE?
Kalyn making her way to the baby shower feast and look at that cute baby boy decor thanks to Deb’s cute, crafty sister.
Okay I’m hungry again all over.
From left: The lady of the hour, Two Peas and Their Expanding Pod‘s Maria, Kelley of Mountain Mama Cooks, Annalise of Completely Delicious and Deb of Taste and Tell who brought on the baby cravings with her little man Easton.
Creamy, orangeliscious-ness was on our hostess-with-the-mostess Barbara of Barbara Bakes’ menu, with her Creamy Orange Fruit Dip, fruity, light and the perfect compliment to the baby-smorgasbord.
Dara of Cookin’ Canuck gave us all a bit of the northern lights with her Smoked Salmon Appetizer, a riff on one of her popular blog posts of Smoked Salmon and Horseradish Mascarpone in Wonton Cups
The beauty contest award went to Kalyn’s Kitchen’s Marinated Tomato Salad with Parsley thanks to Kalyn’s prolific zebra tomato bounty. You know from her blog that her homegrown zebras are a favorite summertime ingredient. And for that Kalyn, we thank you. BTW, she uses this to fertilize those lush beauties.
Tiffany of Food Finery was another daredevil in the group, bringing a recipe she’d ingeniously whipped up just the night before the party, her Hot Crab Dip, with lots of fresh crab chunks in a creamy center served with freshly made white corn tortilla triangles.
Kelley’s Roasted Vegetable Pasta Salad (above right hand corner) is another recipe that has yet made it to one of our favorite blogs, but we hope to see it on Mountain Mama Cooks soon so you can savor the perfect balance of noodles and roasted veg, light but fulfilling.
And of course there was no shortage in the dessert department. First round went to Deb’s mother’s secret Eclair recipe, which sadly for you has yet to make it to a Taste and Tell‘s blog post. So, just to let you know, you totally missed out on these babies. Not to be outdone, Becky of The Vintage Mixer pimped out a one of my favorite childhood treat of mint chocolate wafers replicated in the fine Mint Chocolate Pudding Dessert Shots. Dessert. In a cute baby cup. Nuff said.
Becky of The Vintage Mixer getting her baby fix.
As if we didn’t need enough baby encouragement already, Easton may have given Maria a false sense of babydom, because he is the most mellow baby ever. I mean, has the kid EVER cried?
Okay. The most perfect gift ever. Way to outdo us all Tiffany.
Dara, the perfect guest, taking notes for the mom-to-be.
Barb loves Kaylyn‘s favorite baby gift: Osh Kosh overalls.
top row from left: Tiffany of Food Finery, Sandra of Everyday Southwest, Barbara of Barbara Bakes, Maria of Two Peas and Their Pod, Donna of Everyday Southwest, Annalise of Completely Delicious, Kateand Kalyn of Kalyn’s Kitchen
bottom row from left: Heidi of FoodieCrush, Lindsey of Cafe Johnsonia, Dara of Cookin’ Canuck, Becky of The Vintage Mixer, Kelley of Mountain Mama Cooks and Deborah of Taste and Tell
Didn’t get your baby fill here? Well then you must check out the virtual baby shower that many of Maria’s www friends threw for her, with so many delicious recipes any mama-to-be’s cravings will be a thing of the past.
photos: FoodieCrush
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