Description
A simple summer bruschetta recipe with peaches, goat cheese, and balsamic glaze.
Scale
Ingredients
FOR THE WHIPPED GOAT CHEESE:
- 10 oz. goat cheese
- 2 oz. whipped cream cheese
- salt and pepper to taste
FOR THE BRUSCHETTA:
- 1 crusty 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
Instructions
FOR THE WHIPPED GOAT CHEESE:
- Crumble goat cheese into the bowl of a food processor and add cream cheese, salt, and pepper. Pulse until everything is combined and you have a smooth, creamy cheese. Put whipped cheese in an airtight container and store in the fridge until you’re ready to use it.
FOR THE BRUSCHETTA:
- Lay baguette slices in a single layer on 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 balsamic 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 syrup-y 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 the balsamic reduction over the bruschetta and serve immediately.