Time: 35 min.
Complexity: easily
Servings: 14

Jeff Mauro's peach bruschetta strikes a balance between sweet and savory. He serves ripe peaches with basil in olive oil on toasted goat cheese bread, drizzled with a zesty dressing of honey, apple cider vinegar, and hot sauce.

Ingredients:

• 1 French baguette, sliced ​​0.5 cm thick.
• 1/4 cup olive oil
• 450 g large peaches, cut into small cubes
• 2 tbsp chopped fresh basil
• 1/4 teaspoon coarse salt
• 1/4 cup honey
• 1 teaspoon apple cider vinegar
• 1 tsp hot sauce + more if desired
• 100 gr. goat cheese

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

goat cheese, peaches, hot sauce, toasts, apple cider vinegar, honey, basil

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Place baguette slices in a single layer on a parchment-lined baking sheet, brush both sides with 3 tablespoons olive oil, and bake until golden brown, 15–18 minutes.
Step 2
• In a medium bowl, combine the peaches, basil, salt, and the remaining 1 tablespoon of olive oil. In a small bowl, combine the honey, vinegar, and hot sauce, adding more hot sauce to taste. To make the bruschetta, take a slice of baguette, spread with goat cheese, spoon in a few peaches, and drizzle with hot honey.

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