Peach and Goat Cheese Crostini
Do you find your kids devour the app tray that you put out, for your guests. It may be due to the pre-dinner hour, but I think it’s also because of the presentation. Small, bite size, kid friendly, hand eating, delicious morsels. I can’t resist them, so how can I expect the kids to?
I often get inspiration, for the way I present food to the kids, from appetizers and these peach and goat cheese crostini are no exception. Plus, if I’m being totally honest, I love food that is versatile. Food I can serve for breakfast or lunch. Food I can serve to adults or kids. Food I can serve as an appetizer or an after school snack.
With just a few ingredients on hand, I can whip up these peach and goat cheese crostini in no time and for just about anyone. Win! win!
A little trick I like to do when I plan on serving a baguette at dinner, is slice up half the baguette, brush the slices with the olive oil and sprinkle on some salt. Then I place the other half of the baguette in the oven to warm while the slices are toasting. Kind of a two for one deal – little toasts I can store in an airtight container for later and half of a warm baguette for the dinner table.
The great thing is that these crostini are super easy to switch up too
- Brush the halved and pitted peaches with some olive oil and try grilling them, cut side down, over a medium/hot grill for a few minutes, before slicing them for the crostini.
- Pop the assembled peach & goat cheese crostini under the broiler for a few minutes to warm them up.
- Drizzle on some honey or maple syrup to sweeten things up or turn these into a healthy dessert.
- Try different cheeses like cream cheese or ricotta.
- And absolutely try different fruit as the seasons change.
With autumn just around the corner, I plan on taking full advantage of the peach season, while I can and I think these Peach and Goat Chese Crostini are just the way to do it:)
- 1 baguette
- 1 (113g) package of pasteurized soft goat cheese
- 2 peaches, halved, pitted and sliced
- olive oil
- a few fresh basil leaves
- Slice the baguette into 1/4 inch slices. You will get roughly 60 slices from a whole baguette. I usually count 3 slices per person and only slice as much as I need.
- Arrange the baguette slices on a baking sheet (or multiple baking sheets if needed)
- Brush both sides of the baguette slices with olive oil and sprinkle with salt.
- Bake in a 350°F oven for 10 minutes, or until golden, turning half way through. Let cool on baking sheet.
- Spread on some goat cheese, top with peach slices and some torn basil leaves.