Peaches & Goat cheese Crostini
Preheat oven to 375 degrees. Slice baguette into 1/2 inch slices and arrange onto large baking sheet. Brush olive oil onto each piece of bread. Bake in preheated oven for 6-8 minutes, or until the edges get golden brown. Set aside to cool.
Slice log of goat cheese (skip if using crumbles) and place into food processor with whipped cream cheese, and a pinch of salt and pepper. Pulse until mixture whips up and comes together.
Cut garlic clove in half and rub onto toasted bread slices. Spread each slice with a teaspoon of whipped goat cheese. Add one or two thin slices of peach (or a teaspoon of diced peaches) to each crostini.
Gather basil leaves and roll longways into a cigar. Thinly slice from one side to the other to get long strips. Sprinkle basil over each crostini. Finish each crostini with a drizzle of balsamic glaze . Serve immediately with Notable Fruity & Crisp Chardonnay
Ingredients
Directions
Preheat oven to 375 degrees. Slice baguette into 1/2 inch slices and arrange onto large baking sheet. Brush olive oil onto each piece of bread. Bake in preheated oven for 6-8 minutes, or until the edges get golden brown. Set aside to cool.
Slice log of goat cheese (skip if using crumbles) and place into food processor with whipped cream cheese, and a pinch of salt and pepper. Pulse until mixture whips up and comes together.
Cut garlic clove in half and rub onto toasted bread slices. Spread each slice with a teaspoon of whipped goat cheese. Add one or two thin slices of peach (or a teaspoon of diced peaches) to each crostini.
Gather basil leaves and roll longways into a cigar. Thinly slice from one side to the other to get long strips. Sprinkle basil over each crostini. Finish each crostini with a drizzle of balsamic glaze . Serve immediately with Notable Fruity & Crisp Chardonnay
