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Prep time
20 minutes
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Cook time
20 minutes
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makes
10-12 servings
Ingredients
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1
large peach, ripe but firm, halved and pitted
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1/4 cup
rosemary olive oil
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10-12
slices of French baguette
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4 ounces
goat cheese, at room temp
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10
fresh basil leaves, chiffonade
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2 tablespoons
Balsamic vinegar, to drizzle over finished bruschetta
Directions
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Brush both sides of baguette with rosemary olive oil.
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Preheat grill pan over medium-high heat. Place prepared baguettes on grill pan. Grill on each side for about 5 minutes to lightly grill. Remove from pan and set aside to cool.
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Meanwhile, brush halved peach with rosemary olive oil on both sides. On the same heated grill pan, place both peach halves on the grill, cut side down. Grill for 4 to 5 minutes per side. Remove to a cutting board to cool.
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Once peaches are cool, cut into thin slices. You should get about 20 to 24 slices.
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Spread goat cheese onto each toasted baguette. Top each with two peach slices. Top each with basil chiffonade and a drizzle of balsamic vinegar.
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