Caramelized Peach Crostini

Balsamic Drizzle Reduction

1 cup of Balsamic Vinegar
3 Tbsp Brown Sugar
½ tsp Worcestershire sauce

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)

Homemade Crostini

1 French Bread Baguette
¼ - ½ cup of Extra Virgin Olive Oil
½ tsp of kosher salt
½ tsp of coarse black pepper

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
½ cup of finely diced red onion
4 Tbsp of brown sugar
1 Tbsp butter
2 Tbsp of fresh, chopped Basil

(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
and gently move side to side over the top of the assembled crostini to add a light topping of balsamic reduction (see picture)

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.

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