Stone fruit bruschetta

I like the sweetness added by replacing the typical tomato in bruschetta with stone fruit. The garlic adds a delicious and somewhat unexpected kick of flavour.  

Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels by Erin Gleeson (Abrams, £26.99)

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Ingredients

• 155g dried stone fruit (I used 3 peaches but you could also use plums, nectarines, apricots or a mix) 
• 3 gloves of garlic, sliced paper thin 
• 2 tablespoons chopped basil 
• 2 teaspoons olive oil 
• Salt and pepper
• Baguette

Directions

1Mix all the ingredients in a bowl, then spoon onto slices of toasted baguette that have been sprinkled with olive oil and salt.

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