Saturday, June 18, 2011

Peach, Goat Cheese and Mint Bruschetta

Last night Jamie and I made our "All About Peaches" themed dinner, and for the appetizer we had bruschetta.  Although maybe it could also be considered crostini--is there really a difference between the two?  Personally, I don't care about the official term, since both are awesome.  What could be better than good bread brushed with olive oil, toasted until it's warm and crisp, and topped with yummy ingredients?

For the bruschetta, I started with a fresh, aromatic loaf of rosemary olive oil bread from the grocery store bakery.  The right bread is essential, since it's the foundation of the whole dish, and I prefer something with more depth and flavor than just white french bread.  Slice the bread about 3/4 inch thick, place on a baking sheet and drizzle lightly with olive oil.  Toast under the broiler until golden brown and crisp.

Meanwhile, prepare the topping.  I topped mine with diced peaches, goat cheese crumbles, a little honey and lemon, freshly chopped mint, and a sprinkling of coarse salt.  If you combine the topping ingredients together like I did, then be sure to eat the bruschetta right away, since the goat cheese will start to absorb the juices from the peaches and get soggy if you leave it to sit for too long.  Or instead of mixing everything together, just arrange slices of peaches on top of each slice of bread, then top the peaches with the remaining ingredients for a pretty presentation.

Printable Recipe

Peach, Goat Cheese and Mint Bruschetta
  • 1 loaf good bakery bread
  • olive oil
  • 2 peaches
  • 1/2 cup goat cheese crumbles
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 tablespoon freshly chopped mint