This is the perfect summer appetizer. Cool, creamy goat’s cheese atop thin, crisp, chewy bread topped with sweet peaches, sweet/tart balsamic and mint.
Just don’t eat so many that you forget about the main dish. I’m not saying that you would(or I did), but, you know….just in case.
*save the crusts from the bread to dry out and make your own breadcrumbs.
Peach crostini with chèvre, balsamic, and Mint
8 slices Whole Wheat Bread(you could use any type you have)
Olive oil, for brushing
1 Peach, cut into thin slices
4 T. Chèvre(goats cheese) softened
1/2 C. Balsamic vinegar
1/2 t. Sea Salt
1/4 t. Freshly ground Black Pepper
3 T. Brown Sugar
1 T. Fresh Mint, shredded
To make the balsamic reduction:
In a medium saucepan, pour in the vinegar, salt, pepper, and brown sugar.
Bring to a boil then reduce the heat to medium. Simmer until the vinegar has reduced by one third to one half and is thick enough to coat the back of a spoon.
Watch closely! If the vinegar and sugar cook too long it will caramelize and become solid. Remove from heat and pour in a small bowl. Let cool.
For the crostini:
Heat a panini press. Using a circular cookie or biscuit cutter, cut one round from each slice of bread.
Reserve the bread crusts for another use. Brush each round of bread on both sides with olive oil. Cook the bread rounds, four at a time, in the panini press. Remove bread from the press when it has flattened and has golden grill marks on both sides.
When the bread has cooled, spread each bread round with 1/2 T. goats cheese.
Top each round with 2 to 3 slices of peach.
Drizzle each round with a little bit of balsamic reduction and then top with a sprinkling of shredded mint.
Makes 8 pieces.