Peach Bruschetta with Whipped Goat Cheese Recipe

2018-09-04

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.

Before we start cooking this delicious meal, let us first honor the summer fruit we will be using for it: The Southern Gentleman Peach.

The Peach Tree is a deciduous tree that originated from Northwest China and was widely cultivated in Persia where it got its botanical name “Prunus Persica”. It belongs to the flowering family Rosaceae in the subgenus Amygdalus. It produces drupe peach fruits with fuzzy outer skin and mouth-watering, melt-in-your-mouth flesh that is luscious, juicy and sugary-sweet. Peaches can be eaten fresh from the tree, tossed in a salad, or as a complementary ingredient to many dishes. Peaches can also be used to make heavenly cakes and delectable pastries.

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

  1. 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.
  2. Put single-layered baguette slices on a large baking sheet then drizzle with olive oil. Bake at 375ºF for 5-8 minutes or wait until bread turns toasty and slightly browned.
  3. 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.
  4. 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.
  5. 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.
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