Balsamic vinegar, to drizzle over finished bruschetta
In This Recipe
Brush both sides of baguette with rosemary olive oil.
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.
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.
Once peaches are cool, cut into thin slices. You should get about 20 to 24 slices.
Spread goat cheese onto each toasted baguette. Top each with two peach slices. Top each with basil chiffonade and a drizzle of balsamic vinegar.