400 gmmixed small tomatoes, such as grape, yellow cherry, cherry truss and Kumato2vine-ripened tomatoes, cut into wedges2ripe peaches, cut into thin wedges1 cup (loosely packed) small basil leaves6thin slices San Daniele prosciutto, torn2buffalo mozzarella (about 250gm each), coarsely torn6thick slices sourdough bread1garlic clove, halvedRed wine dressing120 ml extra-virgin olive oil, plus extra for brushing2 tbsp cabernet sauvignon vinegar
For red wine dressing, whisk ingredients in a small bowl to combine, season to taste and set aside.
Combine tomatoes, peach, basil, prosciutto and mozzarella in a large bowl, add dressing, season to taste and toss to combine.
Meanwhile, preheat a char-grill pan over high heat. Brush bread with a little oil, then grill, turning once, until golden (2-3 minutes). Rub with cut side of garlic and transfer to a platter. Scatter salad over bruschetta