Goats cheese and peach crostini

Makes about 25 crostini.

Half 4 peaches, remove the stone and toss in some olive oil and a little salt and pepper. Grill for around 10 mins per side until soft and slightly charred. Slice into 5mm slices.

Mix 125g grated mature goats cheese with around 75g of ricotta or some sort of cream cheese. And half a smallish clove of garlic and blend. Season to taste.

Cut a whole thin ‘flute‘ into oblique rounds, drizzle with olive oil, and roast at around 180c until crunchy. Allow to cool, smear with the cheese, top with some peach slices and a drizzle of light french or balsamic dressing.

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