Gluten and Dairy Free Tomato Peach Bruschetta
This easy and elegant appetizer combines grilled peaches and tomatoes with charred Gluten Free baguettes.
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Servings: 5
Equipment
- 1 grill or large skillet/grill pan
Ingredients
Tomato-Peach Topping
- 2 peaches, halved large
- 2 tomtatoes, halved large
- pinch of salt
- 1 tbsp D'vash Oraganics Date Syrup
- 1 tbsp olive oil
- 2 tbsp fresh basil, julianned
Cream Cheese Layer
- 8 oz Dairy Free cream cheese, room temperature
- 1/2 cup Dairy Free parmesan
Tomato Peach Bruschetta
- 1 Gluten Free baguette, sliced into 1/2" rounds
Instructions
Tomato-Peach Topping
- Preheat your grill or a large skillet/grill pan.
- Place the peach and tomato halves onto your grill, flesh side down. Allow to cook for a couple of minutes before flipping them. You are just looking to get a little char on them and soften them slightly.
- Transfer your grilled peaches and tomatoes to a cutting board. Allow to cool enough to handle.
- Rouch chop the tomatoes and peaches and add them to a bowl.
- Season with salt. Add in the olive oil, date syrup, and basil. Stir to combine.
Cream Cheese Topping
- Mix together the cream cheese and parmesan cheese until completely combined.
Tomato Peach Bruschetta
- Brush both sides of the baquette slices with Dairy Free butter or olive oil. Add them to the heated grill, charring both sides. This can also be done in the oven or in a hot skillet.
- To build your bruschetta spread the cream cheese mixture onto the charred bread.
- Top with the tomato-peach topping.
- Enjoy!
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