Peach Bruschetta with Whipped Goat Cheese

This easy peach appetizer is perfect for summer!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1--- Make the whipped goat cheese: ---
2. 2Crumble goat cheese into the bowl of a food processor. Add cream cheese and a pinch of salt.
3. 3Blend 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. 5Toast 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. 6Make 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. 7Assemble!: 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.