A delightful appetizer combining the sweetness of grilled peaches with the savory notes of roasted bell peppers.
Preheat your grill to medium-high heat.
Ensure the grill is clean and well-oiled to prevent sticking.
Halve and pit the peaches, then place them on the grill, cut side down. Grill until they have nice grill marks.
Use ripe but firm peaches for the best grilling results.
Roast the bell pepper on the grill, turning frequently, until the skin is charred. Place in a bowl and cover to steam.
Steaming the pepper makes it easier to peel off the skin.
Peel the skin off the bell pepper, remove the seeds, and chop finely.
Use a paper towel to help remove stubborn skin.
Chop the grilled peaches, roma tomatoes, and grape tomatoes into small pieces.
Combine fruits and tomatoes for a balanced flavor.
Mix the chopped peaches, tomatoes, and bell pepper in a bowl. Add minced garlic, balsamic vinegar, and chopped basil. Season with salt and pepper.
Let the mixture sit for a few minutes to meld the flavors.
Slice the baguette and toast the slices until golden brown.
Toast the bread just before serving for maximum crunch.
Spoon the topping mixture onto the toasted baguette slices and serve immediately.
Garnish with extra basil leaves for a fresh presentation.
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