Adrienne Gajownik


Mostly peach salsa & goat cheese on toast

We got back from our vacation to Seattle and Vancouver late on Friday night. We had a wonderful trip. I woke up early Saturday ready to hit the farmers' market. I bought peaches, blueberries, goat cheese, chard, lettuce, dill, onions, and eggs. I was so excited for the peaches (much like this lady).
Today's Food Matters Project recipe is a Mexican-style fruit salsa with grilled or broiled fish. Make sure to check out Sarah's recipe as well as the rest of the team.

Mostly peach salsa & goat cheese on toast
Adapted from The Food Matters Cookbook
3 medium peaches, peeled and diced small
1/4 c blueberries
1/4 c watermelon, diced small
jalepeno, minced to taste
fresh basil (I had lemon), to taste
squeeze of a lemon + lime wedge
pinch of salt + pepper
dash of olive oil
1-2 pieces of whole wheat bread

Mix all the ingredients in a small bowl. Refrigerate so the flavors have time to marinate.

Throw a piece of bread into the toaster. When it's toasted to your liking, smear with goat cheese. Top with salsa, and enjoy for breakfast or an afternoon snack. I think this would make a great picnic food in the park or on the beach.