1 long French baguette
2 tablespoons olive oil
240 mL goat cheese
2 tbsp whipped cream cheese
Salt and pepper to taste
1 garlic clove (whole)
2 peaches (thinly sliced or diced)
1/2 cup basil leaves
2 Tbsp balsamic glaze
Preheat oven to 375 degrees. Slice baguette into 10-12 cm slices and arrange onto large baking sheet. Brush olive oil onto each piece of bread. Bake in preheated oven for 6-8 minutes, or until the edges get golden brown. Set aside to cool.
Slice log of goat cheese (skip if using crumbles) and place into food processor with whipped cream cheese, and a pinch of salt and pepper. Pulse until mixture whips up and comes together.
Cut garlic clove in half and rub onto toasted bread slices. Spread each slice with a teaspoon of whipped goat cheese. Add one or two thin slices of peach (or a teaspoon of diced peaches) to each crostini.
Gather basil leaves and roll long ways into a cigar. Thinly slice from one side to the other to get long strips. Sprinkle basil over each crostini. Finish each crostini with a drizzle of balsamic glaze.
Cooking time: 23 minutes
Pairs well with Survivor Wild Ferment Chardonnay.