Ingredients
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1baguette, cut into ½ inch (1 cm) rounds (about 30 slices)
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¼ cup(50 mL) extra virgin olive oil, divided
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2 clovesgarlic, one finely chopped, one halved
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2cans (14 oz / 398 mL) each California Cling Sliced Peaches, drained and patted dry, chopped
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¼ cup(50 mL) red onion, chopped
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⅓ cup(75 mL) fresh basil leaves, sliced
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salt and pepper, to taste
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4 oz(120 g) goat cheese
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3 tbsp(45 mL) cream cheese
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Instructions
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Preheat oven to 350 F (180 C).
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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.
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Remove toasts from oven and rub cut sides of garlic over each slice of toast. Set aside.
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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.
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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.
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Top toasts with bruschetta, dividing equally among slices.
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Serve immediately.
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