Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Peach Brushetta with goat cheese, basil and infused honey...a simple delicious appetizer you can make in minutes!| #peach #peachrecipes #bruschetta #peachbruschetta www.feastingathome.com

Peach Bruschetta with goat cheese, basil and infused honey


Description

Peach Brushetta with goat cheese, basil and infused honey…a simple delicious appetizer you can make in minutes!


Ingredients

  • 1 baguette, sliced at a diagonal into ½ inch thick slices
  • Olive oil for brushing bruschetta
  • 4 oz goat cheese
  • 4 oz cream cheese
  • ¼ teaspoon salt
  • ¼ teaspoon cracked pepper
  • 3 ripe peaches- sliced into wedges
  • 15 basil leaves – cut into ribbons (divided)
  • honey ( to infuse, see note)

Instructions

  1. Preheat oven to 400F
  2. Slice baguette into ½ inch slices at a diagonal. Brush both sides with olive oil and place on a sheet pan in a 400 F oven for 15 minutes, or until crisp. Or alternately, grill on a bbq. Set aside.
  3. Place cream cheese and goat cheese in a bowl and either warm in a microwave until just barley soft enough to combine easily with a fork. (I place the bowl in my toaster oven on low). Mix with a fork until smooth. Add some chopped basil ( like 1/3 of the basil ribbons, chopped) salt and cracked pepper, Set aside.
  4. Assemble: Spread a little goat cheese mixture on each bruschetta and top with a peach wedge. Garnish with a few basil ribbons, then drizzle with honey, and sprinkle with cracked pepper.
  5. It’s really nice to serve when the goat cheese is still a touch warm.
  6. Serve on a white platter, or a rustic cutting board.
  7. Note: To infuse honey, place a cup or so of honey in a small pot on the stove, add a few sprigs of rosemary ( or thyme, sage, or lavender) and warm on medium heat. Once it comes to a gentle simmer, add a couple teaspoons of water, gently stir, turn heat off and let the herbs marinate in the honey, at room temp for a few hours, or overnight. Place in a squeezy bottle. Once cooled, if honey seems to thick, rewarm and stir in little more water.