Savory Peach and Mozzarella Fresca Bruschetta on Walnut Bread

Toast the walnut bread and cut each slice in half, making 16 pieces. Arrange the toasts on a platter, and evenly drizzle with 2 tablespoons of the olive oil. Top each slice of bread with one 1/2 ounce slice of cheese. Top each slice of cheese with a wedge of fresh peach. Drizzle remaining olive oil evenly over the top of each bruschetta. Sprinkle with salt and freshly ground pepper, to taste. Note: if fresh peaches are not in season, well-drained, canned peaches will also work.