Reprinted with permission from The Perfect Peach by Marcy, Nikiko, and David Mas Masumoto (Ten Speed Press, June 2013). 
- arugula pesto
- 1 clove garlic
- 1/4 cup walnuts
- 1/4 cup extra-virgin olive oil
- 1-1/2 cups arugula
- Salt and freshly ground pepper
- 1 tablespoon olive oil, plus more for ?brushing the bread
- 1 red onion, thinly sliced
- 1 teaspoon minced fresh rosemary
- 1 baguette, sliced 3/8 inch thick
- 1 to 2 cloves garlic, smashed
- 2 soft small peaches, peeled, halved, ?pitted, and cut into wedges 1/4 inch ?thick
- Shaved Parmesan cheese, for garnish
- Coarse salt
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
To make the pesto, combine the garlic and walnuts in a small food processor and pulse until finely chopped. Add the oil and arugula and continue to pulse until the mixture is evenly moist and spreadable. Season to taste with salt and pepper.
To make the bruschetta, heat the oil in large skillet over medium heat. Add the onion and rosemary. Cook for 20 minutes, stirring often, until the onion is soft.
Meanwhile, prepare a medium-hot fire in a gas or charcoal grill. When the fire is ready, paint each bread slice on both sides with oil. Arrange the bread on the grill rack and toast, turning once, for about 2 minutes on each side, until golden brown. (If you do not have a grill, toast the bread on both sides in a preheated broiler until golden brown.)
When the bread slices are ready, let them cool enough to handle, then rub the smashed garlic cloves on both sides of each slice. Spread about 1 teaspoon of the pesto on one side of each bread slice. (You will need only 1/2 cup pesto; cover and store any remaining pesto in the refrigerator for another use.) Top each slice with some of the caramelized onion, 1 or 2 peach slices, a little Parmesan, and a sprinkle of salt. Serve warm or at room temperature.
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