I had a few ripe peaches lying around earlier this week and made this modified bruschetta with what I had on hand, which happened to be some organic cherry tomatoes from the local farmer’s market and honeyed goat cheese. It was surprisingly wonderful, so I couldn’t resist sharing.

Peach and Heirloom Tomato Bruschetta:

1 ripe peach, diced
yellow and red cherry or grape tomatoes (probably 10 to 12), diced
1 clove garlic, minced
1 tablespoon peppery olive oil
2 tablespoons white balsamic vinegar
1 tablespoon honey
1 tablespoon chopped basil, divided
cracked black pepper and salt to taste
two large slices of crusty sourdough cut in half
two tablespoons honeyed goat cheese

Combine peach, tomatoes, garlic, oil, vinegar, half of basil, honey, salt and pepper in a small bowl. Preheat oven to 350. Top bread slices with equal amounts of peach mixture, reserving left-over vinegar sauce. Toast for five minutes or so. Take out and top with goat cheese and remaining basil and toast for another two minutes. Plate and top with remaining sauce if desired.

Serves two.