GRILLED PEACH BRUSCHETTA
RECIPE CRAFTED BY CHEF BRIAN
COOK SKILL LEVEL:
Serves: 6–8
Ingredients
• 3–5 fresh tree-ripe or freestone peaches (or 2 cans freestone peaches, drained)
• 2 loaves par-baked French baguette
• 1 log honey-infused goat cheese
• 1 bunch fresh basil
• ⅓ cup raw honey (for garnish)
• ¼ cup olive oil
PREP TIME
15 min
COOK TIME
6–8 min
SERVINGS
2 peach bruschetta crostinis
DIRECTIONS
1. Wash and dry the peaches. Halve them and remove the pits. Place peaches in a dish and drizzle with olive oil.
2. Preheat grill to medium-high heat.
3. Slice the baguette on a bias and lightly drizzle with olive oil.
4. Grill peaches flesh-side down for 2–4 minutes. Rotate a quarter turn and grill an additional 2–4 minutes on the same side.
5. Flip peaches onto the rounded side and grill for 3–5 more minutes, until tender but still slightly firm.
6. Remove peaches from the grill and chill in the refrigerator until fully cooled. 7. Once cooled, dice peaches into small pieces and set aside.
8. Cut basil into a chiffonade and set aside.
9. Grill the oiled bread slices for 1–2 minutes per side, until lightly charred.