There is nothing quite like a perfectly ripe peach. One of my favorite summer appetizers, this bruschetta is usually a party favorite. Light and refreshing, these crostinis are sweet and savory. I’ve been a whipped goat and feta kick lately - this continues that trend.
Ingredients:
3 ripe peaches, pitted and finely diced
1 pint cherry tomatoes, finely diced
1 package (0.5oz) basil, finely chopped
1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and pepper
1 baguette, thinly sliced
3 tablespoons olive oil, divided
4 oz block feta
1/2 cup plain greek yogurt
1 lemon, zested
Preparation:
1. Combine diced peaches and tomatoes in a medium bowl with basil, honey, white wine vinegar, chili powder, garlic powder, salt, and pepper. Stir well. Let rest for at least 15 minutes. Drain liquid before serving.
2. In a good processor, whip feta, plain greek yogurt, lemon zest, 1 tablespoon olive oil, and a few twists of black pepper. The mixture should be smooth and have a spreadable consistency.
3. Preheat oven to 425 degrees. Place sliced bagette on a baking sheet. Drizzle with remaining 2 tablespoons of olive oil. Season with salt and pepper. Toast for 3-5 minutes.
4. To assemble, spread a heaping teaspoon of whipped feta on each crostini and top with peach bruschetta.
Ingredients:
3 ripe peaches, pitted and finely diced
1 pint cherry tomatoes, finely diced
1 package (0.5oz) basil, finely chopped
1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and pepper
1 baguette, thinly sliced
3 tablespoons olive oil, divided
4 oz block feta
1/2 cup plain greek yogurt
1 lemon, zested
Preparation:
1. Combine diced peaches and tomatoes in a medium bowl with basil, honey, white wine vinegar, chili powder, garlic powder, salt, and pepper. Stir well. Let rest for at least 15 minutes. Drain liquid before serving.
2. In a good processor, whip feta, plain greek yogurt, lemon zest, 1 tablespoon olive oil, and a few twists of black pepper. The mixture should be smooth and have a spreadable consistency.
3. Preheat oven to 425 degrees. Place sliced bagette on a baking sheet. Drizzle with remaining 2 tablespoons of olive oil. Season with salt and pepper. Toast for 3-5 minutes.
4. To assemble, spread a heaping teaspoon of whipped feta on each crostini and top with peach bruschetta.