Summer has come and is about to go before we know it and snow will start blanketing the streets and walkways again. Gone will be the sweet, luscious summer fruits that have been honoring our tables every meal. So before you bid summer adieu make sure that you end it with a blast by preparing Peach Bruschetta with Whipped Goat Cheese.
How to make Peach Bruschetta with Whipped Goat Cheese
Prep Time: 15 mins
Cook Time: 8 mins
Ready In: 23 mins
Servings: 6 to 8
Ingredients
Whipped Goat Cheese
- 10 oz. goat cheese
- 2 oz. whipped cream cheese
- salt and pepper to taste
Bruschetta:
- 1 crusty French baguette, sliced
- 1/2 cup balsamic vinegar
- 2 Tbsp. extra virgin olive oil
- salt and pepper to taste
- 2 Hale Groves Orchard Peaches, sliced
- 1/2 cup fresh basil, roughly chopped
Directions
- Place and crumble goat cheese in a bowl of food processor then add cream cheese, salt and pepper. Pulse until combined and cheese has turned smooth and creamy. Put in an airtight container and refrigerate.
- Put single-layered baguette slices on a large baking sheet then drizzle with olive oil. Bake at 375?F for 5-8 minutes or wait until bread turns toasty and slightly browned.
- Using a small saucepan, set balsamic vinegar over medium heat and bring a low simmer. Simmer until vinegar has reduced to a thick, syrupy consistency (5-7 minutes). Remove from heat and set aside for later use.
- Take out whipped goat cheese from fridge and spread a spoonful of it on each baguette slices then add a small pinch of salt and freshly grounded pepper to bring out the flavors.
- Place a slice or two of peach slices on top of the cheese and add a pinch of fresh basil. Drizzle with balsamic reduction over the bruschetta and serve.