So here’s the thing.
I’m really not a fan of peaches.
Every year, a town not too far from us has a big peach festival.
For that, I’ll make an exception.
Because I don’t know what it is about their peaches, but they’re seriously amazing.
Or in blogger speak > ah-may-zing.
They slice them and put them on top of vanilla bean ice cream.
And serve warm peach pie.
And it is, truly, the best way to spend a summer’s day.
But outside of that event? I just don’t care for them.
I think it’s mostly a texture thing. And it’s certainly a “me” thing.
Fo’sure.
But for whatever reason, I spied a recipe for Peach Tomato and Mozzarella Crostini on Joy the Baker’s web site, and I was hooked.
Like enough that when planning tonight’s dinner, I bought the ingredients I’d need to make it.
I already had homegrown basil and tomatoes fresh from the local farmer’s market, so with half the ingredients on hand, it seemed rather kismet, no?
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