Let’s get peachy. While stone-fruit season is in session, we must make the best of it! And the best way to do that is by using high quality and sustainable ingredients that compliment that natural juiciness of the peach – not overpower it. This is where Filippo Berio comes in.

But before we get into their lovely oils and vinegars, let’s talk about this bruschetta. First of all the pronunciation is broo-ske-tha. No. I’m not Italian, but I sure as heck eat enough Italian food (not to mention been to Italy enough times) to know the correct pronunciation. Now that we’re all well versed in how to say it, let’s talk about this very a-typical, untraditional topping.

Peaches, buttery avocado, spicy bold dressing and fresh herbs. What can be better than that? I’ll tell you what’s better – using Filippo Berio California Extra Virgin Olive Oil and White Wine Vinegar. The olive oil is so vibrant in flavor, color and taste – it is the best way complement to searing the peaches and rounding out the dressing. And the Filippo Berio White Wine Vinegar is delicately tangy, which perfectly balances the heat of the spices and buttery-ness of the avocado. So, is this making you hungry it? I bet it is!

One more fun fact before we get into the recipe – the other reason why I love Filippo Berio – their focus on sustainability. You all should know by now, I am equally obsessed with vegan cooking as I am with living and cooking sustainably. So, when I found out that through Vila Filippo Berio, the company is focusing on a series of research projects to perfect how olives are harvested and to learn how the land, and even some olive varieties, respond to new ways of growing – I was amazed! I absolutely loved the focus on doing better, retaining the integrity of the olives, the land, and ultimate product. This attention to detail helps the longterm mission towards living more sustainably as a society.

To learn more, check out the Sustainability page on their website here!

Sweet n’ Spicy Peach Avocado Bruschetta:

• 1-2 tbsp Filippo Berio California Extra Virgin Olive Oil
• 2 Peaches – pitted, sliced in half
• 1 Avocado – halved and thinly sliced lengthwise
• 1/2 Italian or French Baguette – leftover/slightly stale bread
• 1 clove garlic
• 6-7 stems Fresh Coriander
• Flakey Sea Salt

Dressing:

• 1/4 cup Filippo Berio California Extra Virgin Olive Oil
• 1 tbsp Filippo Berio White Wine Vinegar
• 1/4 tsp cumin seeds
• 1/4 tsp black peppercorns
• 2 dried red chilies
• kosher salt
• 1 tbsp maple syrup

1. Prepare the dressing: In a non-stick skillet, add in the cumin seeds, black peppercorns and dried red chilies. Toast over medium-low heat until fragrant about 3 minutes. Remove into a mortar and pestle. Grind down until coarsely ground and add in a bowl. Add in the maple syrup and Filippo Berio White Wine Vinegar, stir. While whisking, drizzle in the olive oil until emulsified and smooth. Taste and adjust for salt if necessary. Set aside.

2. Sear the Peaches: In the same skillet, set over medium heat and add in 1 tbsp of Filippo Berio California Extra Virgin Olive Oil. Once hot, add in peaches flesh down and be careful as it might splatter a bit! Sear on flesh side for about 3-4 minutes until golden and caramelized. Remove and allow to cool to room temp.

3. Toast the Baguette: Add the remaining 1 tbsp of Filippo Berio California Olive Oil. Slice baguette in half lengthwise and add face down to the hot oil and toast until golden brown – about 2-3 minutes. Meanwhile, slice the garlic in half and once you remove the baguette, immediately rub with garlic.

4. Assemble: Layer on the peaches and avocado alternating their placement onto the baguette. Drizzle on the dressing (making sure to stir if separation has occurred). Top with flakey sea salt and fresh coriander. Cut into smaller pieces and serve.