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Peach bruschetta topped with fresh basil and balsamic drizzle.

Peach Bruschetta with Whipped Goat Cheese

  • Author: Jessie
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 minutes
  • Yield: Serves 6-8 as an appetizer 1x

Description

A simple summer bruschetta recipe with peaches, goat cheese, and balsamic glaze.


Ingredients

Scale

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:

  1. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.