Peach Bruschetta

• 1/4 cup chopped walnuts
• 1 garlic clove
• 1-1/2 cups fresh arugula
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• 1 tablespoon olive oil plus additional for brushing bread, divided
• 1 large red onion, thinly sliced (1-1/2 cups)
• 1 teaspoon minced fresh rosemary
• 24 slices French bread baguette (3/8 inch thick)
• 1 to 2 garlic cloves, halved
• 2 small ripe peaches, cut into 1/4-inch slices
• Shaved Parmesan cheese
• Coarse salt

1. For pesto, place walnuts and garlic in a small food processor; pulse until finely chopped. Add arugula; process until blended. Continue processing while gradually adding oil in a steady stream. Season with salt and pepper to taste.
2. For bruschetta, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion and rosemary; cook until onion is softened, 15-20 minutes, stirring occasionally.
3. Brush both sides of bread slices with additional oil. Grill, covered, over medium heat or broil 4 in. from heat until golden brown, 1-2 minutes on each side.
4. Rub garlic halves on both sides of toasts; discard garlic. Spread toasts with pesto. Top with onion mixture, peaches and cheese. If desired, sprinkle with coarse salt. Serve immediately.

walnuts, garlic, fresh arugula, extra virgin olive oil, salt, olive oil, red onion, fresh rosemary, bread, garlic, peaches, parmesan cheese, salt

Taken from www.tasteofhome.com/recipes/peach-bruschetta/ (may not work)