White Peach, Goat Cheese and Herb Crostini
The seductive aroma of white peaches at the market are the inspiration for this dish. I got a little carried away and came home with pounds and pounds of fruit, so much that I started making every dish with them, from a clafoutis, to a stone fruit jam, to salad and these juicy, sweet, succulent crostini. If you cannot find white peaches, use yellow ones. The crostini are moreish. I cannot eat just one!
White Peach, Goat Cheese and Herb Crostini
Ingredients
- 8 small slices toast, ciabatta, sourdough, or sliced baguette
- basil olive oil, or lemon olive oil
- 2 ounces goat cheese
- 2 peaches, white or yellow, halved, pitted and sliced
- Coarse sea salt
- Pepper
- 1 ounce microgreens, assorted
- 1 tablespoon chives, finely chopped
- 1 tablespoon tarragon, finely chopped
- 1 tablespoon mint, finely chopped
- Balsamic vinegar, aged
Instructions
- Drizzle a little olive oil over each piece of toast. Cover each toast with goat cheese. Lay the peach slices on top of the goat cheese and sprinkle with a pinch of salt and 1–2 grinds of pepper.
- In a small bowl combine the microgreens and herbs. Using your fingers, mound the herbs on top of the peach slices. Drizzle each crostini with a little olive oil and crisscross them with a little balsamic. Serve immediately.
Nutrition
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
