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Peach Bruschetta

Course Appetizer, Snack
Servings 12

Ingredients

For the crostini

  • 1 medium baguette, sliced into 1/2 rounds
  • 2 teaspoons olive oil (or olive oil spray)

For the whipped goat cheese

  • 5 ounces goat cheese
  • 2 ounces cream cheese
  • 1/4 teaspoon honey
  • 1/8 teaspoon salt

For the bruschetta topping

  • 2 cups diced peaches
  • 1 tablespoon olive oil
  • 6-8 large basil leaves, torn into pieces
  • 1/2 teaspoon white balsamic vinegar
  • 1/4 teaspoon honey
  • 1/8 teaspoon salt

Instructions

For the crostini

  1. Assemble baguette rounds on a large baking sheet and lightly spray or brush the bread with olive oil. Broil until golden brown and crispy, about 4 minutes.  Flip and repeat the same process on the other side.  Watch these carefully so they don't burn.  

For the whipped goat cheese

  1. Add goat cheese, cream cheese,, honey and salt to a medium sized bowl and whip using a hand mixer or food processor until fluffy, about 2-3 minutes.  Chill until ready to assemble.

For the bruschetta topping

  1. In a small bowl, whisk together olive oil, white balsamic vinegar, honey and salt.  Toss vinaigrette with peaches and basil and refrigerate for at least 10 minutes. 

  2. To assemble the bruschetta, spread 1/2 tablespoon of whipped goat cheese on each round and top with the peach and basil mixture. I recommend doing this step right before serving.