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Bruschetta with goat cheese and peach

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Ingredients for 6 servings:

  • 1 ciabatta, stale
  • 300 g goat’s cheese
  • 2 peaches
  • black pepper
  • Basil, red and green

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the ciabatta into diagonal slices. To peel the peach, briefly dip it in hot water and then rinse it with cold water. Then peel off the fuzzy skin. Remove the flesh from the stone and cut into wedges. Spread the cheese on the bread and toast it for 10 minutes over high heat. Then top the bruschetta with peach slices, season generously with pepper, and serve with basil. Served with fresh figs, this amuse-bouche pairs well with Prosecco, Cava, or sparkling wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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