Peach Bruschetta with Goat Cheese, Basil and Thyme and Lavender Infused Honey


An easy and delicious starter with infused honey and goat cheese! Goat cheese is easy to pair with wines. I paired it with an elegant, medium bodied 2013 Peccorino which went perfectly with the dish.

Ingredients (25-30 bruschetta):

1 baguette, sliced at a diagonal into ½ inch thick slices
Olive oil for brushing bruschetta
100 g goat cheese
100 g cream cheese
¼ teaspoon cracked pepper
3 ripe peaches- sliced into wedges
10-15 basil leaves – cut into ribbons
Honey infused with thyme and lavender


Preheat oven to 200 C.
Slice baguette into ½ inch slices at a diagonal. Brush both sides with olive oil and place on a sheeted pan in thr oven for 15 minutes, or until crisp. Alternately, grill on a bbq. Set aside.

Place cream cheese and goat cheese in a bowl and warm in a microwave until just barley soft enough to combine easily with a fork. Mix with a fork until smooth. Set aside.

Spread a little goat cheese mixture on each bruschetta and top with a peach wedge (I couldn’t get hold of fresh once, so I used tinned peaches). Garnish with a few basil ribbons, then drizzle with honey, and sprinkle with cracked pepper.

It’s really nice to serve when the goat cheese is still a touch warm. Serve on a white platter, or a rustic cutting board.

Note: To infuse honey, place a cup or so of honey in a small pot on the stove, add a few sprigs of thyme and lavender, and warm on medium heat. Once it comes to a gentle simmer, add a couple teaspoons of water, gently stir, turn heat off and let the herbs marinate in the honey at room temp for a few hours or overnight. Place in a squeezy bottle. Once cooled, if honey seems to thick, rewarm and stir in a little more water.




4 Comments Add yours

  1. This recipe is sounds fantastic!I would love to link to this in one of next honey blogs! Great pairing choices!


    1. Thank you for the lovely comment! Please feel free to link My blog post in your next honey blogs. I feel honoured that you will link to my recipe:)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s