White Peach And Cantaloupe Bruschetta

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   ["Finely dice the peaces and the cantaloupe and place in a nonreactive bowl.", "Add the thyme, salt, olive oil, vinegar, and spices. For the star anise, just break off 2 or 3 cloves from a star and add them, as is, into the mix. They are added for their fragrance so they really should not be ground, as this would then overpower the dish. Mix with a spoon.", "Next add the grated rind and juice from a lime and stir again.", "You can, at this point, peel and chop a small shallot if you wish to add it. I have left this out because 1) I am allergic and 2) I find that the recipe is perfect without it. I leave that up to you. You can always add it later if you find the dish needs a bit more zing.", "Cover the bowl and allow the mixture to stand for about 30 mins at room temperature or 3hrs-overnight in the refrigerator.", "When you are about ready to serve, thinly slice a baguette or the bread of your choice and pop it under the broiler (about 6"" from the flame). Toast until lightly golden and serve with the peach melon bruschetta."]

* Per serving · 4 servings · Values may vary.

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