July 2021
Instead of saving summer peaches for dessert, pair them with tangy goat cheese, homemade balsamic glaze, and a pinch of mint for a sweet-savory appetizer. Choose peaches that are slightly soft to the touch but firm enough to slice cleanly with a knife — if the peaches are too ripe, they’ll turn to mush on the grill.
Ingredients
- 2 cups balsamic vinegar
- 1/4 cup packed brown sugar
- 3 medium-ripe peaches, pitted and cut in 6 slices each
- 1 crusty baguette, cut in 16 slices
- 8 ounces soft goat cheese
- 8 ounces soft goat cheese
Tools
- Measuring cups and spoons
- Small pot
- Chef’s knife
- Bread knife
- Cutting board
- Grill
- Grill tongs
Instructions
1. Make the balsamic glaze.
Stir together the vinegar and brown sugar in a small pot over medium-high heat. Bring to a boil, then reduce the heat to low. Simmer, stirring occasionally to prevent sticking, until the mixture is reduced to about one-third of its original volume and is thick enough to coat the back of the spoon, about 15-20 minutes. Pour the finished glaze into a bowl and let it cool.
2. Grill the peaches and the crostini.
Heat a grill on high heat until it reaches 500°F. When the grill is hot, place the peach slices on the hottest parts of your grill, making sure the flesh is touching. Place the bread slices on cooler parts of the grill. (If your grill is small, you can do the peaches first and the bread second.) Grill uncovered for 5 minutes, until the peaches have dark grill marks and the bread has light brown grill marks. Flip the peaches and the bread and grill uncovered for another 5 minutes, until both sides have grill marks.
3. Assemble the crostini.
Spread each piece of bread with goat cheese. Top with a warm grilled peach slice, drizzle with the balsamic glaze, and garnish with a tiny bit of mint.
Kids Can!
- Stir the glaze
- Spread the cheese
- Assemble crostini
