For the whipped goat cheese:
- 8-10 ounces goat cheese (1 large goat cheese log)
- 2 ounces cream cheese (about 1/4 cup)
- Kosher salt to taste
For assembling the bruschetta:
- 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)
Make the whipped goat cheese:
- Crumble goat cheese into the bowl of a food processor. Add cream cheese and a pinch of salt.
- 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.
For the bruschetta:
- 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.
- 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.
- 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.
Available at the Oakmont Farmer’s Market 8/16:
-Goat cheese available from Amazing Acres
-Basil available from Salvaterra’s Gardens
-Peaches available from North Star Orchards