Summer Fruit Bruschetta w/ Tarragon & Smoked Cheddar
The best thing about this recipe is that it tastes complex, but it is actually super easy to make. All of the components can be made up to a day ahead of time, and assembled when you are ready to serve.
- 1 small loaf of thin diameter Italian bread – enough to yield 12- ½” slices
- 2 tbsp Extra Virgin Olive Oil
- 2 oz smoked white cheddar cheese (oakwood smoked is great)
- ½ c. balsamic vinegar
- 1 ½ tbsp. honey
- 2 sprigs fresh tarragon (1 - 2” sprig + 2 tbsp chopped)
- 1/3 c. warm water
- 1 ½ tbsp. sugar
- kosher salt
- 3 fresh medium sized peaches, peeled and chopped
- 2 tbsp dried tart cherries, roughly chopped
1. Make the Balsamic Reduction: Heat vinegar on medium until it reaches a simmer; stir in honey until dissolved. Bring to a slow boil and allow vinegar to reduce by half, about 8 minutes. Pour hot balsamic reduction over a 2” sprig of lightly crushed tarragon, set aside for at least an hour before serving.
2. Grill the bread: Brush bread slices with olive oil and grill on each side until well toasted, set aside to cool.
3. Make the Fruit Compote: Heat water over medium until it reaches a simmer; stir in sugar and a pinch of kosher salt until completely dissolved. Bring mixture to a slow boil, and stir in peaches, cherries, and about 1 tbsp chopped fresh tarragon. Cover and simmer until peaches soften and loose their juice, about 3-4 minutes. Uncover and bring to a medium boil; boil, stirring frequently, until the liquid reduces to a heavy syrup and peaches are fully cooked. Set aside and chill completely.
4. Assemble your bruschetta! Brush each bread slice with a thin layer of balsamic glaze. Stack on a slice of the cheese, a hefty dollop of fruit compote, drizzle with a little additional balsamic, then top with a sprinkle of freshly chopped tarragon. ENJOY!