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Appetizers | |
| 3 tablespoons olive oil (if you're using the baguette) 1 baguette sliced in 1/4 inch slices (or container of Stew Leonard's crostini) 4 ripe peaches 2 tablespoons fresh lemon juice 2 tablespoons extra virgin olive oil honey fresh basil 4 ounces goat cheese (I used 2 2oz packages of flavored goat cheese) | |
| Preheat the grill, and take the cheese out of the fridge so it softens and is easy to spread If preparing your own bread, slice the baguette into 1/4 inch slices. Brush them with olive oil and bake on a cookie sheet for 10 minutes at 300 degrees. Mix the 2 Tbsp lemon juice with 2 Tbsp EVOO in a small bowl Halve the peaches, and roll them in the bowl of the lemon juice and EVOO, completely covering them Grill the peaches 10 minutes on each side until they have good grill marks and are a little soft (or do 5 minutes on one side, 5 on the next, and repeat) Cool the peaches then slice them into thin slices Spread the goat cheese on each slice of crostini Top each with a slice of peach Mince the basil and sprinkle on top of the crostini slices Drizzle honey over each slice Serve | |
Excellent | |
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