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