Author Notes
For me summer is all about picnics and barbecues. Over the years I have been to and hosted more than I can count. A staple at many of these summer feasts is bruschetta. Its easy, light and can be prepared ahead of time which cuts down on food prep time allowing more time to spend with friends and family. Me being me, I like to experiment with the classics, switch out core ingredients and see if I can come up with something equally as good or perhaps, even better. This is one of those recipes. It can easily be adapted as a condiment for fish, converted into a salsa or eaten as is with a really nice piece of crunchy baguette. —nycnomad
Ingredients
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1
Small-Medium Cantaloupe
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3
White Peaches
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1 teaspoon
Dried Thyme Leaves
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1 pinch
Ground Cloves
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1 pinch
Ground Black Cardamom
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2
Cloves of Star Anise (whole)
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1
Lime (Grated rind and juice)
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1/4 cup
Olive Oil
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1/4 cup
Sherry Vinegar (Aged)
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1 tablespoon
Coarse Sea Salt
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Black Pepper (to taste)
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1
Shallot (optional)
Directions
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Finely dice the peaces and the cantaloupe and place in a nonreactive bowl.
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Add the thyme, salt, olive oil, vinegar, and spices. For the star anise, just break off 2 or 3 cloves from a star and add them, as is, into the mix. They are added for their fragrance so they really should not be ground, as this would then overpower the dish. Mix with a spoon.
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Next add the grated rind and juice from a lime and stir again.
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You can, at this point, peel and chop a small shallot if you wish to add it. I have left this out because 1) I am allergic and 2) I find that the recipe is perfect without it. I leave that up to you. You can always add it later if you find the dish needs a bit more zing.
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Cover the bowl and allow the mixture to stand for about 30 mins at room temperature or 3hrs-overnight in the refrigerator.
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When you are about ready to serve, thinly slice a baguette or the bread of your choice and pop it under the broiler (about 6" from the flame). Toast until lightly golden and serve with the peach melon bruschetta.
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