Goat Cheese Crostini

Claire Henriod Behnke

My mom, aunt and I decided to have a dinner trying out all new recipes. We had fresh peaches and knew we had to include them somehow. After researching several crostini recipes, we combined a few and ended up with this. Taste tested and approved of by cousins of all ages and neighbors across the fence.

3 Tbsp. olive oil
3 Tbsp. butter, melted
2 tsp. granulated garlic
3 large nectarines or peaches
1 baguette
6 oz. goat cheese
1-2 Tbsp. chopped pistachios
1 Tbsp. fresh thyme
Balsamic vinegar or balsamic vinegar reduction

Preheat oven to 350 degrees. Mix olive oil, garlic, and butter together. Brush slices of baguette with mixture and place on baking sheet. Bake 8-10 minutes, until edges are golden.

Turn oven up to 400 degrees. Halve nectarines or peaches, place in dish, drizzle with olive oil and salt. Turn over, leaving cut side down then bake for 10-12 minutes. Top crostini with goat cheese, sliced nectarines or peaches, and pistachios. Drizzle with balsamic and sprinkle with thyme. Makes 25 crostini