A few years ago, we spontaneously threw a happy hour with our neighbors to kick of summer. The idea started after my husband and I attended a dinner party where I tried oyster shooters for the very first time. At first I was not going to try it. No way. But I got caught up in the excitement and fun everyone was having and I thought, well, you only live once. And this was way before the days of #hashtags. #yolo
Living here on the West Coast, we have such easy access to fresh seafood. As we were walking along the docks in Florence, Oregon when they were just stocking fresh oysters. My husband and I looked at each other and started a conversation about how we should buy a small quantity, invite the neighbors and have an oyster shooter party! And that is just what we did.
From there, we always had some kind featured food or drink: Beer Margaritas, home brewed Cucumber beer, strawberry crostini with goat cheese drizzled with balsamic.
Well, this year my love for peaches had me rethinking the strawberry crostini appetizer. I have just been out to the farm and picked up some amazing fruit, including peaches.
I love, love the flavor of goat cheese, or chèvre cheese if your super fancy. There is just a rich creaminess to it that I just can’t get enough of. Combine that with the sweet, juicy taste of a peach and the balsamic glaze and you have an easy, scrumptious bite.
I love this indoor grill my husbands aunt bought for him years ago. It’s super convenient during the colder months when the grill is stored away. I can do all my work in one spot in prepping my dish while I give my loaf a quick toasty grill. I can’t even find anything like it online. But it’s a gem and I love it!
If you don’t have an indoor grill, you can just simply set your bread on a cookie sheet and place under the broiler for a minute or 2, watching closely!
Either method, give each bread a quick spray with oil.
While the bread is still a little warm, I like to schmear my goat cheese on the bread.
Then start to build up your bruschetter. Pile on your peaches, basil then drizzle with your balsamic glaze.
Now when it comes to doing a balsamic glaze, there are a two ways you can go about this: First, you can pour about 1/4 cup of balsamic vinegar into a heated pan. Add a teaspoon of sugar, give it a good whisk and let it reduce and thicken for a few minutes. When you dip a spoon into the sauce, you don’t want it to run off your spoon, but have a syrup texture to it.
The alternative is to pick up a small bottle of pre-made balsamic glaze! Trader Joe’s has a great balsamic glaze I use in a pinch once in a while. Simply pop the top and drizzle! Don’t worry, it will be our little secret!
Goat Cheese & Peach Crostini with Balsamic Glaze and BasilPrint Recipe
- 3 oz. Goat Cheese (Chèvre)
- 1-2 large peaches
- 4-5 basil leaves
- 2-3 TBSP Balsamic Vinegar
- pinch of sugar
- 1 loaf baguette
Slice and toast your baguette
Spread with goat cheese
Slice and chop fresh peaches
Julienne basil leaves
Heat 1/4 cup balsamic vinegar to light boil
Add 1 tsp sugar and reduce until thickened
Drizzle sauce and serve