Balsamic Drizzle Reduction
1 cup of Balsamic Vinegar
In a small saucepan, bring all ingredients to a boil
Reduce to a simmer for approximately 20 minutes or until you reach desired thickness
(Note: If it gets too thick to drizzle, add a tablespoon of water and microwave for 20 seconds or less)
1 French Bread Baguette
While the balsamic Reduction is simmering, preheat the oven to 375ºF
Slice the baguette on an angle, approximately ¼ - ½ inch (depending on your preference)
Line up on cookie sheet
Mix the remaining ingredients and lightly brush oil mixture on to slices of baguette
Place in oven for 13-15 minutes or until lightly golden
Remove and let cool
Caramelized Peach Topping
4-6 Yellow Peaches, diced
(Note: You will need a 1/2 bunch of basil for the entire recipe. Reserve the 2 Tbsp of chopped basil for the caramelized peaches and then chiffonade the remaining basil for garnish.)
While crostini is baking, prepare the peach topping.
In a medium non-stick skillet on medium to high heat:
Add brown sugar, peaches and onions.
Immediately stir to coat ingredients with sugar.
As the juices are released and the peaches wilt, the mixture will begin to thicken.
After 5-7 minutes the mixture should be noticeably thicker. Add butter and basil.
Continue to reduce until the mixture is about 1/2 of the volume.
Remove from heat and you are ready to assemble
Assembly of the Crostini
Arrange the crostini on a serving plate.
Top the crostini with 1/2-1 tsp of goat cheese or a generous slice of brie cheese.
Top the cheese with 1-1 1/2 teaspoons of caramelized peaches
Dip a small spoon utensil into the balsamic vinegar reduction, allow the reduction to drip off the end of the spoon
Top with basil chiffonade and serve!
Technique: Chiffonade is a culinary term used to describe a knife technique for cutting herbs. Stack the basil leaves, roll, and thinly slice the leaves. You will be left with long, skinny strips of basil.