Peach and Goat Cheese Bruschetta Toasts

California Cling Peach Board
  • 30 Servings

Ingredients

    • 1
      baguette, cut into ½ inch (1 cm) rounds (about 30 slices)
    • ¼ cup
      (50 mL) extra virgin olive oil, divided
    • 2 cloves
      garlic, one finely chopped, one halved
    • 2
      cans (14 oz / 398 mL) each California Cling Sliced Peaches, drained and patted dry, chopped
    • ¼ cup
      (50 mL) red onion, chopped
    • cup
      (75 mL) fresh basil leaves, sliced
    • salt and pepper, to taste
    • 4 oz
      (120 g) goat cheese
    • 3 tbsp
      (45 mL) cream cheese

Instructions

    1. Preheat oven to 350 F (180 C).
    2. Brush bottom and tops of baguette rounds lightly with 2 tbsp (30 mL) olive oil. Arrange rounds evenly a baking sheet. Bake 10 minutes, 5 minutes per side, flipping once during baking.
    3. Remove toasts from oven and rub cut sides of garlic over each slice of toast. Set aside.
    4. In a medium bowl, combine remaining 2 tbsp (30 mL) olive oil, chopped garlic, sliced peaches, red onion and basil. Season with salt and pepper. Toss ingredients gently to coat.
    5. In a food processor, combine goat cheese and cream cheese; whip for one minute or until mixture is smooth. Spread a layer of goat cheese mixture on each baguette round.
    6. Top toasts with bruschetta, dividing equally among slices.
    7. Serve immediately.