Monday, June 5, 2017

Peach Bruschetta with goat cheese, basil and infused honey

Every year I eagerly await the peaches brought to town from The Peach Truck.  As soon as I see their signs around town I scour Pinterest for peach recipes....There are so many ways to enjoy these tasty treats...grilled and served with vanilla ice cream, sliced in a salad with red onions and mint, canned for jams and jellies, or, like I tried this weekend, as bruschetta!

I totally forgot the honey part because I was so excited about the goat cheese and peaches so just know, if you don't have time or don't like honey, this is just as delicious without it as I am sure it is with it!

Peach Bruschetta with goat cheese, basil and infused honey 
as adapted from Feasting at Home Blog Recipe  

1 baguette, sliced at a diagonal into ½ inch thick slices 
Olive oil for brushing bruschetta 
4 oz herbed goat cheese (I used garlic and dill but that is just because it was in the fridge already)
4 oz cream cheese 
¼ teaspoon salt 
¼ teaspoon cracked pepper 
3 ripe peaches­ sliced into wedges 
10­-15 basil leaves  cut into ribbons 
honey (to infuse, see note) 

Preheat oven to 400 degrees.
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.  Mix with a fork until smooth. 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. 

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.
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