Bruschetta de melocotón con queso de cabra batido

Ingredientes

• 8-10 ounces goat cheese (1 large goat cheese log)
• 2 ounces cream cheese (about 1/4 cup)
• Kosher salt to taste
• 1 baguette, sliced
• 2 Tablespoons olive oil
• 2 large peaches, sliced
• 1/2 cup fresh basil, roughly chopped
• 1/4 cup thick balsamic vinegar or balsamic reduction
• Flakey sea salt (optional, for topping)

Preparación

1. 1

   --- Make the whipped goat cheese: ---

2. 2

   Crumble goat cheese into the bowl of a food processor. Add cream cheese and a pinch of salt.

3. 3

   Blend until smooth, scraping down the sides of the food processor as needed. Use immediately or store in an airtight container in the fridge for 4-5 days.

4. 4

   --- For the bruschetta: ---

5. 5

   Toast the crostini: Heat oven to 400° Fahrenheit. Lay baguette slices in a single layer on a large baking sheet and drizzle with olive oil. Bake at 400° F for 5-10 minutes until bread is toasted and lightly browned.

6. 6

   Make the balsamic reduction: Put balsamic vinegar in a small saucepan over medium heat and bring to a low simmer. Simmer for 5-7 minutes, stirring frequently, until vinegar has reduced to a thick syrup-y consistency. Remove from heat and set aside.

7. 7

   Assemble!: Spread a spoonful of whipped goat cheese on each crostini piece. Top with one or two peach slices and a pinch of fresh basil. Use a spoon to drizzle a bit of the balsamic reduction over the crostini and serve immediately.