Dueling Bruschettas: summertime cherry-basil bruschetta vs.summer grilled peach, pineapple and mint bruschetta

Dueling Bruschettas

This blog is my first "dueling" recipe attempt.  I am hoping that any of you interested in these recipes will report back with your favorite.  The first recipe is from Angela Liddon's The Oh She Glows Cookbook.  I suggest this vegan cookbook for anyone, as most of her dishes are awesome.  I made this recipe as directed.

The second recipe is my own version.  I am a bit biased, but I think mine is better.  To be fair, though, they have different flavors and textures, and it is kind of like comparing red wine to white.  They are just a bit different.

So here we go!  Dueling bruschettas!


Summertime Cherry-Basil Bruschetta: A rich, tart, sweet, tangy and basil heavy fruit bruschetta.

Ingredients:

1 cup fresh cherries, pitted and finely chopped
3 cups fresh strawberries, hulled and finely chopped
1/4 cup fresh mint leaves, minced
1/4 cup packed fresh basil leaves, minced
3 tablespoons finely chopped red onion
4 teaspoons balsamic vinegar
1 fresh baguette, sliced on an angle into 1" pieces
2 tablespoons olive oil
balsamic reduction for drizzling

Directions:

1. Preheat oven to 450 degrees.

2. In a large bowl, combine the cherries, strawberries, basil, mint, onion and vinegar. Set the bruschetta topping aside for 10-15 min. for the flavors to develop.

3. Brush one side of each piece of bread with oil and place them oil side down on a large rimmed baking sheet.  Bake for 5-7 min. watching closely until golden.

4.  Spoon the bruschetta topping onto the toasted bread.  Drizzle each piece with some of the balsamic reduction, serve immediately.

Summertime Cherry-Basil

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Summer Grilled Peach, Pineapple and Mint Bruschetta: A warmer, softer, sweeter, mint forward fruit bruschetta.

Summer Grilled Peach-Pineapple-Mint

Ingredients:

2 Saturn Peaches (white peaches will do too)
1 cup pineapple, finely chopped
1/4 cup fresh mint, minced
3 tablespoons red onion, finely chopped
4-5 tablespoons white wine vinegar
1 tablespoon honey
1 fresh baguette, sliced into 1" pieces
2 tablespoons olive oil
balsamic reduction for drizzling

Directions:

1.  Heat the grill to medium-high heat; when about 300-400 degrees.  Cut the peaches in half, place peaches face down on the grill surface.  Grill for 5-10 minutes (depending upon ripeness) until the peaches are soft but not mushy.  Then peel the skin off the peaches, take the pit out, and dice.  Place in large bowl.

2.  Cut the baguette into 1" thick pieces.  Drizzle olive oil on one side, and then place face down on the grill.  Grill for 3-4 min. then flip, grill for another min. until crispy on the edges but still a bit soft in the center.

3.  In the same large bowl, combine the grilled and diced peaches with the diced pineapple, mint, red onion, white wine vinegar, and honey.  Stir and let sit for 10 min or so.

4.  Spoon the bruschetta topping onto the grilled bread.  Drizzle each piece with balsamic reduction, serve immediately.