Description
Peach Brushetta with goat cheese, basil and infused honey…a simple delicious appetizer you can make in minutes!
Ingredients
Units
Scale
- 1 baguette, sliced at a diagonal into 1/2-inch thick slices
- Olive oil for brushing bruschetta
- 4 oz goat cheese
- 4 oz cream cheese
- 1/4 teaspoon salt
- 1/4 teaspoon cracked pepper
- 3 ripe peaches- sliced into wedges
- 15 basil leaves – cut into ribbons (divided)
- honey (to infuse, see note)
Instructions
- Preheat oven to 400F
- 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.
- 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.
- 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.
- It’s really nice to serve when the goat cheese is still a touch warm.
- Serve on a white platter, or a rustic cutting board.
Notes
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 gently warm on low heat- do not boil, just warm to where it is easy mixable. Add 1 tablespoons 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 too thick, rewarm and stir in little more water.
Nutrition
- Serving Size: one bruschetta
- Calories: 97
- Sugar: 4.7 g
- Sodium: 115.8 mg
- Fat: 7.6 g
- Saturated Fat: 3 g
- Carbohydrates: 6 g
- Fiber: 0.1 g
- Protein: 2 g
- Cholesterol: 10.4 mg