Aka farmer’s market bruschetta to slather on toasted bread from your favorite bread bakery
This stuff tastes like summer. Fresh strawberries that are so sweet your head spins with joy paired with lush green avocados and pungent feta cheese crumbles.
I mean really, what more is there to life? Besides chocolate, margaritas and puppies.
I made this last week after shopping through SLO’s Thursday night farmers market. It’s definitely a fun place to be and a must if you are in the area. But when I wanna do some wholesome shopping it can be a bit of a drag.
This market is so packed and crowded it is nearly impossible to sort through ripe peaches without feeling rushed, getting shoved or allowed time to converse with the farmers. Not my style.
Regardless, fruit was purchased and supporting our local farms makes me super happy. Especially when this summer flavored bruschetta is an outcome.
It makes the perfect appetizer for your next bbq and a total cinch to make.
One of my life long friends had a birthday dinner in Paso Robles over the weekend and you will never catch me coming empty-handed to a dinner party. Ever.
That morning I bought my favorite hearty grains loaf from Breaking Bread Bakery and we all scarfed this down before our steak + wild rice + corn on the cob dinner. Oh and grams made the BEST chocolate cake to ever be consumed.
No exaggeration here, this chocolate loving girl has never experienced such bliss in a slice of cake. Hands down would be last meal on earth if I had the chance.
If you go bonkers excited over farmers’ markets, love summer produce and sharing the love with family… let’s be friends. And make this bruschetta together. Sound good?
Oh and P.S. Happy Birthday to my very favorite big brother! Love you!!
Strawberry, Peach & Avocado Feta Bruschetta
Ingredients
- 3 cups chopped strawberries
- 2 large peaches, chopped (I used 1 yellow and 1 white peach)
- 2–3 avocados, diced into cubes
- 1 cup crumbled feta cheese
- 3 Tbsp white balsamic vinegar (I used strawberry white balsamic)
- 1 Tbsp extra virgin olive oil
- Pink sea salt to taste (or regular sea salt)
- Whole grain bread loaf or crackers of choice
Instructions
- Combine all the ingredients except the whole grain bread in a large bowl. Toss until everything is fully combined with the balsamic and olive oil. Store in the fridge to keep crisp until ready to use. I like to make this ahead of time to let the berries marinate for awhile and develop bold flavors from the balsamic. Spread onto toasted bread slices or crackers. Drizzle with balsamic glaze if desired.