Make ahead: The pesto can be made and frozen up to 4 months ahead or in the fridge for 1 week. The bread can be toasted and kept out for about 6 hours. Assemble right before serving. All of these ingredients can be served at room temperature, perfect for a picnic or appetizers in your backyard.
If you don’t have the time you can use store bought pesto!
- 6 slices rustic bread, ½ inch thick
- olive oil
- 1 garlic clove, peeled and cut in half
- ½ cup pesto (recipe below)
- 2 peaches, pitted and sliced ¼ inch thick
- ¼ cup pine nuts, toasted
- 1 tablespoon balsamic vinegar (I like to use an aged vinegar for its sweetness and thickness)
- Pre heat your grill to 300-350 degrees. Brush olive oil liberally on both sides of the sliced bread and place on heat. Toast for about 2 minutes or until lightly browned. Turn over and toast other side. Hot off the heat, rub one side of toast with cut side of garlic and sprinkle with salt. Repeat with remaining toast.
- When ready to serve spread pesto evenly over each toast, top with about 3 peach slices, evenly sprinkle on the pine nuts and drizzle with balsamic vinegar.
3 medium garlic cloves
1 ½ walnuts
1 cup parmesan cheese, shredded
4 cups basil leaves
1 tablespoon lemon juice
¾ cup olive oil
1 teaspoon salt
½ teaspoon pepper
Place garlic, walnuts and cheese into the bowl of a food processor and blend until large cornmeal size crumbs. Add basil, lemon juice, salt and pepper. Turn on food processor and drizzle in olive oil. Keep in the fridge for up to 1 week or in the freezer for 4 months.