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.