- Organic Bound
Well-known peach grower David Mas Masumoto’s Epitaph for a Peach: Four Seasons on My Family Farm has inspired many Earthbound farmers. In his family’s new cookbook, The Perfect Peach: Recipes and Stories from the Masumoto Family Farm, Mas joins his voice with those of wife Marcy and daughter Nikiko to share their stories of life on the farm, as well as their favorite recipes.
There are few more passionate fans of fresh, ripe peaches than Earthbound Farm co-founder Myra Goodman.
"One recipe in particular from The Perfect Peach seemed to be a perfect fit for us," she says. "Peach Bruschetta is Nikiko’s creation. She says she likes to make this appetizer once peach season is well underway and the family has eaten so many peaches that they have 'peach juice in their veins'! She says that’s when it’s time to enjoy the taste of peaches in an appetizer that includes a medley of other flavors."
We couldn't agree more. Enjoy!
From The Perfect Peach: Recipes and Stories from the Masumoto Family Farm by Marcy, Nikiko and David Mas Masumoto
|1/4 cup||extra-virgin olive oil|
|1 1/2 cups||arugula|
|Salt and freshly ground black pepper|
|1 tablespoon||olive oil (plus more for brushing the bread)|
|1||red onion (thinly sliced)|
|1 teaspoon||Minced fresh rosemary|
|1||baguette (sliced 3/8-inch thick)|
|1 clove||garlic (smashed, or use 2 cloves if you like)|
|2||Soft small peaches (peeled, halved, pitted and cut into wedges 1/4-inch thick)|
|Shaved parmesan cheese (for garnish)|
|coarse (kosher) salt|
To make the pesto, combine the garlic and walnuts in a small food processor and pulse until finely chopped. Add the oil and arugula and continue to pulse until the mixture is evenly moist and spreadable. Season to taste with salt and pepper.
To make the bruschetta, heat the oil in large skillet over medium heat. Add the onion and rosemary. Cook for 20 minutes, stirring often, until the onion is soft. Set aside.
Meanwhile, prepare a medium-hot fire in a gas or charcoal grill. When the fire is ready, paint each bread slice on both sides with oil. Arrange the bread on the grill rack and toast, turning once, for about 2 minutes on each side, until golden brown. (If you don't have a grill, toast the bread on both sides in a preheated broiler until golden brown.)
When the bread slices are ready, let them cool enough to handle, then rub the smashed garlic cloves on both sides of each slice. Spread about 1 teaspoon of the pesto on one side of each bread slice. (You will need only about 1/2 cup of the pesto; cover and store any remaining pesto in the refrigerator for another use.) Top each slice with some of the caramelized onion, 1 or 2 peach slices, a little Parmesan and a sprinkle of salt. Serve warm or at room temperature.
Calories per serving: 390, Fat 26 grams, Cholesterol 0 mg, Sodium 330 mg, Carbohydrates 35 grams, Fiber 6 grams, Sugars 11 grams, Protein 10 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 8%, Vitamin C 15%, Calcium 10%, Iron 10%, Thiamin (vitamin B1) 15%, Riboflavin (vitamin B2) 10%, Niacin (vitamin B3) 15%, Vitamin B6 10%, Folate 10%, Magnesium 20%.