• 2 Peaches - wash, remove pit, medium dice

  • 1 cup Fresh Pineapple - medium dice

  • ¼ cup Red Onion - sliced thin, mix with 1 tsp of salt, rinse and strain

  • 2-3 Tbsp Fresh Basil - rough chop

  • 1-3 Tbsp lemon juice

  • Salt and Pepper to taste


  • Mix all ingredients together and stir until well combined.

  • Season to taste with salt and pepper.

Garlic Herb Toast

  • 1 Tbsp Fresh Parsley - rough chop

  • 1 Tbsp Fresh Basil - rough chop

  • 1Tbsp Fresh Garlic - minced

  • ½ cup Olive oil

  • Pinch of salt and pepper

  • 1 Medium baguette - sliced thin for toast


  • Mix the first five ingredients in a small bowl.

  • Cut the baguette into ¼ inch slices and arrange them on a sheet tray in a single layer.

  • With a pastry brush paint the herb oil onto the bread until evenly coated.

  • Bake in oven for 15-20 minutes or until golden and toasty. Flip over halfway. Allow to cool before serving.

  • Serve the fresh salsa on top of the crostini.

  • Enjoy!


Peach and Pineapple Salsa with Lemon & Basil on a Herb Toast