I love things that require only a few ingredients. As the heat continues, and continues to steal my energy away, the ability to throw a few things together in little time has saved many meals. I mean, I have pages scribbled with recipe ideas, posts half-drafted and lacking only the food to tie it up in a bow. But being in the kitchen for more than 15 minutes at a time? Please. Give me some bread and toppings and I’ll be a happy girl.
I was really excited to see shallots in the Local Box. I never had shallots until I was an adult, so whenever I see them at the grocery store they seem too extravagant to purchase. Now that my countertops are littered with shallots, I have plenty to experiment with. I’ve pulled together some of the last summer peaches that were kicking around my fruit drawer, a handful of crunchy walnuts, and softened shallots for a topping that celebrates summer while looking forward to the autumn ahead.
Peach Walnut Bruschetta
1 large peach
1 tablespoon olive oil
1/4 cup walnuts
Sliced French bread
Halve, de-pit, and peel peach. Cut into small chunks and put into a bowl.
Heat a small saucepan over medium. Add olive oil and heat through. Peel shallots and slice thinly, then add to the pan. Lower heat to medium-low, and let shallots cook until soft.
Chop or crumble walnuts by hand and add to the shallots, gently toasting until fragrant. Remove from heat and stir mixture into peaches. Let sit for a moment while you toast the bread.
Top each slice of bread with a generous scoop.