Ingredients

1 red pepper

2 peaches, diced

1 cup (250 mL) diced, seeded tomatoes (roma or grape)

1 clove garlic, minced

1 tbsp (15 mL) red wine vinegar

2 tbsp (25 mL) chopped fresh basil

Salt and freshly ground pepper

1 baguette, sliced on the diagonal

Preparation

  1. Preheat grill to medium-high or broiler. Roast red pepper, turning often, until well blackened. Place in a bowl and cover with plastic wrap. Leave to cool.

  2. Remove skin, stem and seeds from pepper. Finely chop the pepper and place in a medium bowl. Stir in peaches, tomatoes, garlic, vinegar and basil. Season with salt and pepper to taste. Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours.

  3. Before serving, bring peach mixture to room temperature. Lightly toast baguette slices on both sides. Spoon peach mixture on top of toasts.