monday {menu}

Peach Bruschetta with 

goat cheese, basil and rosemary-infused honey

{recipe from... here}

ingredients

• 1 baguette, sliced at a diagonal into ½ inch thick slices
• Olive oil for brushing bruschetta
• 4 oz goat cheese
• 4 oz cream cheese
• ¼ teaspoon salt
• ¼ teaspoon cracked pepper
• 3 ripe peaches- sliced into wedges
• 10–15 basil leaves – cut into ribbons
• honey (to infuse, see note)

instructions

1. Preheat oven to 400F
2. Slice baguette into ½ inch slices at a diagonal. Brush both sides with olive oil and place on a sheet pan in a 400 F oven for 15 minutes, or until crisp. Or alternately, grill on a bbq. Set aside.
3. Place cream cheese and goat cheese in a bowl and either warm in a microwave until just barley soft enough to combine easily with a fork. (I place the bowl in my toaster oven on low). Mix with a fork until smooth. Set aside.
4. Assemble: Spread a little goat cheese mixture on each bruschetta and top with a peach wedge. Garnish with a few basil ribbons, then drizzle with honey, and sprinkle with cracked pepper.
5. It’s really nice to serve when the goat cheese is still a touch warm.
6. Serve on a white platter, or a rustic cutting board.
7. Note: To infuse honey, place a cup or so of honey in a small pot on the stove, add a few sprigs of rosemary ( or thyme, sage, or lavender) and warm on medium heat. Once it comes to a gentle simmer, add a couple teaspoons of water, gently stir, turn heat off and let the herbs marinate in the honey, at room temp for a few hours, or overnight. Place in a squeezy bottle. Once cooled, if honey seems to thick, rewarm and stir in little more water.