PEACH BRUSCHETTA WITH WHIPPED GOAT CHEESE

 As published at https://www.lifeasastrawberry.com/peach-bruschetta-with-whipped-goat-cheese/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes#recipe

INGREDIENTS:
FOR THE WHIPPED GOAT CHEESE:

10 oz. goat cheese
2 oz. whipped cream cheese
salt and pepper to taste
FOR THE BRUSCHETTA:
1 crusty french baguette, sliced
1/2 cup balsamic vinegar
2 Tbsp. extra virgin olive oil
salt and pepper to taste
2 peaches, sliced
1/2 cup fresh basil, roughly chopped

INSTRUCTIONS:
FOR THE WHIPPED GOAT CHEESE:
1. Crumble goat cheese into the bowl of a food processor and add cream cheese, salt, and pepper. Pulse until everything is combined and you have a smooth, creamy cheese. Put whipped cheese in an airtight container and store in the fridge until you’re ready to use it.

FOR THE BRUSCHETTA:
1. Lay baguette slices in a single layer on a large baking sheet and drizzle with olive oil. Bake at 375 degrees F for 5-8 minutes until bread is toasty and lightly browned.
2. Put balsamic vinegar in a small saucepan over medium heat and bring to a low simmer. Simmer for 5-7 minutes until vinegar has reduced to a thick syrup-y consistency. Remove from heat and set aside.
3. To assemble, spread a spoonful of whipped goat cheese on each baguette slice, then add a small pinch of salt and fresh ground pepper to bring out the flavors.
4. Top cheese with one or two peach slices and a pinch of fresh basil. Drizzle a bit of the balsamic reduction over the bruschetta and serve immediately.

Available at the Oakmont Farmer’s Market 7/14:
-Goat cheese available from Amazing Acres
-Peaches available from North Star
-Balsamic vinegar available from Ridge Valley