Peach and Goat Cheese Bruschetta Toasts - Taste USA

Peach and Goat Cheese Bruschetta Toasts

  • Duration
  • Serving 30 Serves

Courtesy of the California Cling Peach Board 

Ingredients

  • 1 baguette, cut into ½ inch (1 cm) rounds (about 30 slices) 
  • ¼ cup (50 mL) extra virgin olive oil, divided 
  • 2 cloves garlic, one finely chopped, one halved 
  • 2 cans (14 oz / 398 mL each) California Cling Sliced Peaches, drained and patted dry, chopped 
  • ¼ cup (50 mL) red onion, chopped 
  • ⅓ cup (75 mL) fresh basil leaves, sliced 
  • salt and pepper, to taste 
  • 4 oz (120 g) goat cheese 
  • 3 tbsp (45 mL) cream cheese 

Directions

  • 1

    Preheat oven to 350 F (180 C).

  • 2

    Brush bottom and tops of baguette rounds lightly with 2 tbsp (30 mL) olive oil. Arrange rounds evenly a baking sheet. Bake 10 minutes, 5 minutes per side, flipping once during baking.

  • 3

    Remove toasts from oven and rub cut sides of garlic over each slice of toast. Set aside.

  • 4

    In a medium bowl, combine remaining 2 tbsp (30 mL) olive oil, chopped garlic, sliced peaches, red onion and basil. Season with salt and pepper. Toss ingredients gently to coat.

  • 5

    In a food processor, combine goat cheese and cream cheese; whip for one minute or until mixture is smooth. Spread a layer of goat cheese mixture on each baguette round.

  • 6

    Top toasts with bruschetta, dividing equally among slices.

  • 7

    Serve immediately.

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