The combination of flavors is simply magical. The smokey toasted bread along with the earthiness of the goat cheese, caramelized sweet flavor from the onions and grilled sweet peaches is a unique paring but it will not disappoint. The toasted hazelnuts on top finish the bruschetta! Enjoy with your favorite Sauvigion Blanc or Pinot Grigio.
.Grilled Peach Bruschetta
Ingredients:
4 one inch thick slices of chibatta bread
Olive oil
6 oz. of goat cheese
1 T. half & half
3 T. butter
1 large onion
1 t. sugar
½ t. pepper
½ t. salt
1 large peach (cut into 16 slices)
¼ cup toasted, chopped hazelnuts
Caramelized onions:
Peel and cut in half lengthwise the onion. Then proceed to thinly slice each half of the onion. Melt the butter gently in a large saucepan and add the onions. Toss to completely coat the onions with the melted butter. Add the sugar, salt and pepper. Cook the onions over medium heat until caramelized. (Lightly brown)
Chibatta bread:
Brush each slice of chibatta bread on both sides with olive oil. Place onto stove top grill. Grill each piece until toasted and has grill marks. Be careful not to burn. Set aside to cool.
Goat cheese mixture:
In a small bowl, put the goat cheese and half & half. Cream together.
Preparing the peaches:
Cut the peach into 16 slices by quartering it and removing the pit. Then slice each quarter into four slices. Brush each slice with olive oil and set onto to grill. Watch carefully and remove once both sides have grill marks. Put onto a plate to rest.
Assembly:
Spread the goat cheese mixture evenly over all four slices. Divide onion mixture among the four slices and spread over goat cheese. Place four peach slices on each and top with the toasted hazelnuts. Serve with a simple salad for a great lunch or dinner meal.
Ingredients:
4 one inch thick slices of chibatta bread
Olive oil
6 oz. of goat cheese
1 T. half & half
3 T. butter
1 large onion
1 t. sugar
½ t. pepper
½ t. salt
1 large peach (cut into 16 slices)
¼ cup toasted, chopped hazelnuts
Caramelized onions:
Peel and cut in half lengthwise the onion. Then proceed to thinly slice each half of the onion. Melt the butter gently in a large saucepan and add the onions. Toss to completely coat the onions with the melted butter. Add the sugar, salt and pepper. Cook the onions over medium heat until caramelized. (Lightly brown)
Chibatta bread:
Brush each slice of chibatta bread on both sides with olive oil. Place onto stove top grill. Grill each piece until toasted and has grill marks. Be careful not to burn. Set aside to cool.
Goat cheese mixture:
In a small bowl, put the goat cheese and half & half. Cream together.
Preparing the peaches:
Cut the peach into 16 slices by quartering it and removing the pit. Then slice each quarter into four slices. Brush each slice with olive oil and set onto to grill. Watch carefully and remove once both sides have grill marks. Put onto a plate to rest.
Assembly:
Spread the goat cheese mixture evenly over all four slices. Divide onion mixture among the four slices and spread over goat cheese. Place four peach slices on each and top with the toasted hazelnuts. Serve with a simple salad for a great lunch or dinner meal.
