Talk Food with Chef Elias

Ingredients
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2 Peaches - wash, remove pit, medium dice
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1 cup Fresh Pineapple - medium dice
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¼ cup Red Onion - sliced thin, mix with 1 tsp of salt, rinse and strain
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2-3 Tbsp Fresh Basil - rough chop
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1-3 Tbsp lemon juice
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Salt and Pepper to taste
Procedure
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Mix all ingredients together and stir until well combined.
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Season to taste with salt and pepper.
Garlic Herb Toast
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1 Tbsp Fresh Parsley - rough chop
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1 Tbsp Fresh Basil - rough chop
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1Tbsp Fresh Garlic - minced
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½ cup Olive oil
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Pinch of salt and pepper
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1 Medium baguette - sliced thin for toast
Procedure
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Mix the first five ingredients in a small bowl.
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Cut the baguette into ¼ inch slices and arrange them on a sheet tray in a single layer.
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With a pastry brush paint the herb oil onto the bread until evenly coated.
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Bake in oven for 15-20 minutes or until golden and toasty. Flip over halfway. Allow to cool before serving.
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Serve the fresh salsa on top of the crostini.
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Enjoy!