Peach Bruschetta with goat cheese, basil and infused honey

• Vegetarian

• Produce

  • 10 Basil
  • 3 Peaches- sliced into, ripe wedges

• Condiments

  • 1 Honey

• Baking & Spices

  • 1/4 tsp Pepper, Cracked
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 4 oz Cream cheese
  • 4 oz Goat cheese

Found on feastingathome.com

Description

Ingredients

• 1 baguette, sliced at a diagonal into ½ inch thick slices
• Olive oil for brushing bruschetta
• 4 oz goat cheese
• 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)

Directions

• 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. 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.
• Its really nice to serve when the goat cheese is still a touch warm.
• Serve on a white platter, or a rustic cutting board.
• 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.