In an effort to eat healthier and a little more Mediterranean (and learning a few French recipes), I have been indulging in a lot of different crostini recipes, my current favorite being a Caprese like one, which I eat in on the regular. I cam across this peach bruschetta recipe and it looks all sorts of delicious.
For the goat cheese:
10 oz. goat cheese
2 oz. whipped cream cheese
salt and pepper
1 crunchy french baguette, sliced
1/2 cup balsamic vinegar
2 tbsp. extra virgin olive oil
salt and pepper to taste
2 peaches, sliced
1/2 cup fresh basil, roughly chopped.
1. Crumble goat cheese into the bowl of a food processor and add cream cheese, salt and pepper. Pulse until everything has combined and you have a smooth, creamy cheese. Put whipped cheese in a airtight container and store in fridge until you're ready to use it.
Lay baguette slice in a single laye ron a large baking sheet and drizzle with olive oil. Bake at 375 degrees F for 5-8 minutes until bread is toasty and lightly browned.
Put balsmic vinegar in a small saucepan over medium heat and bring to a low simmer. Simmer for 5-7 minutes until vinegar has reduced to a thick syrupy consistency. Remove from heat and set aside.
To assemble, spread a spoonful of whipped goat cheese on each baguette slice, then add a small pinch of salt and fresh ground pepper to bring out the flavors.
Top cheese with one or two peach slices and a pinch of fresh basil. Drizzle a bit of ht balsamic reduction over the bruschetta and serve immediately.