Slice the baguette into 20 slices then layout onto a wire rack over a sheet pan.
Brush the sliced bread with a little olive oil then sprinkle with salt and pepper.
Bake in oven for 12 minutes or until crisp. Leave on wire rack until cool enough to touch.
Mix the goat cheese, yogurt, and honey in a small bowl until smooth and set aside.
Butter a 12 inch non-stick skillet, lay the peach slices in the pan in a single layer. Heat the peaches on one side until the butter melts and the peaches start to brown on the edges just a bit, turn over and repeat on the other side. Set aside until cool enough to touch.
Spread about 1 TBSP of the goat cheese mixture over each crostini then top with 2 or 3 slices of peach.
Arrange on a platter and sprinkle with black pepper, olive oil and a drizzle of honey then garnish with basil leaves.
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