Sunday, May 27, 2012

Peach-and-Goat Cheese Crostini

This delicious appetizer was inspired by a dish at a local restaurant, which features toasted baguette slices topped with goat cheese and thinly sliced watermelon. The tangy-sweet combination is absolutely delicious. The beautiful peaches I picked up at the farmers market inspired my version. Don’t be afraid of peaches paired with balsamic vinegar and fresh basil—it’s delicious! We will definitely have this again and again this summer.

Peach-and-Goat Cheese Crostini
6 slices ciabatta or baguette, cut into thin slices
Olive oil
Salt and pepper
Goat cheese (I prefer Belle Chevre, which is made in Elkmont, Alabama.)
1 peach, peeled and thinly sliced
Balsamic vinegar
Chopped fresh basil

1. Place bread slices on a baking sheet. Lightly drizzle with olive oil, and sprinkle with salt and pepper.
2. Bake at 400° for 3 minutes. Remove from oven, and spread goat cheese on toasted bread slices. Top with sliced peaches, and lightly drizzle with balsamic vinegar. Return to oven, and bake for 2 more minutes, just to warm up the goat cheese. Sprinkle with fresh basil.

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