Home Food & Drinks Chloe Coscarelli’s avocado-peach bruschetta recipe

Chloe Coscarelli’s avocado-peach bruschetta recipe



1 large avocado, diced
1 peach, diced
½ cup chopped basil
1 tbsp. white balsamic vinegar
1 tbsp. olive oil
1 tsp. granulated sugar
¼ tsp. sea salt
¼ tsp. black pepper
1 French baguette, cut into ½ inch slices
balsamic glaze


1. Preheat oven to 425°. Combine avocado, peach, basil, vinegar, olive oil, sugar, salt and pepper in bowl; gently toss.
2.Place bread slices on a large baking sheet; drizzle olive oil lightly. Bake in oven for 5-7 minutes until lightly browned.
3.Place toasts on a platter; top each with avocado-peach mixture; drizzle with balsamic glaze.


– Sam Fergenbaum, The Boston 100

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The Boston 100