Peach Bruschetta
Peach Bruschetta
4 tablespoons white or dark balsamic vinegar
2 I.M. Ripe' peaches, pitted and diced
2 tablespoons olive oil
2 large shallots, thinly sliced
8 sage leaves
4-6 ounces goat cheese
8 1/2-inch-thick diagonal slices of baguette, lightly toasted
In a small saucepan, cook vinegar over low heat until reduced to 2 tablespoons.
Place diced peaches in a medium bowl.
Heat oil in a skillet over medium-high heat Add shallots and sauté until crisp. Add the shallots to the peaches and toss gently.
Place whole sage leaves in the skillet and cook over medium-high heat until crisp. Remove gently to a plate.
To assemble the bruschetta, spread goat cheese on toasted baguette slices. Spoon the peach mixture on top of the goat cheese. Drizzle with balsamic reduction and place a whole crisp sage leaf on top.
Makes 8 sewings.
Tips: A combination of peaches and nectarines can be used. There’s no need to skin the fruit.
4 tablespoons white or dark balsamic vinegar
2 I.M. Ripe' peaches, pitted and diced
2 tablespoons olive oil
2 large shallots, thinly sliced
8 sage leaves
4-6 ounces goat cheese
8 1/2-inch-thick diagonal slices of baguette, lightly toasted
In a small saucepan, cook vinegar over low heat until reduced to 2 tablespoons.
Place diced peaches in a medium bowl.
Heat oil in a skillet over medium-high heat Add shallots and sauté until crisp. Add the shallots to the peaches and toss gently.
Place whole sage leaves in the skillet and cook over medium-high heat until crisp. Remove gently to a plate.
To assemble the bruschetta, spread goat cheese on toasted baguette slices. Spoon the peach mixture on top of the goat cheese. Drizzle with balsamic reduction and place a whole crisp sage leaf on top.
Makes 8 sewings.
Tips: A combination of peaches and nectarines can be used. There’s no need to skin the fruit.
Peach Bruschetta
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
