Grilled Peach Bruschetta

Sometimes the most unusual combinations make the most delightful dishes. That's how I feel about my Grilled Peach Bruschetta. 

The rosemary olive oil, goat cheese, basil and balsamic bring out earthy qualities of a peach that are magnificent to discover. It's a combinations you should most definitely try.

Topped on toasted baguette, this a dish that will impress your guests during your next summer get together. 

Grilled Peach Bruschetta

(Makes 10-12 servings)

By Susan Watson Leiser

1 large ripe but firm peach, halved and pitted

¼ cup rosemary olive oil

10-12 slices French baguette

4 ounces goat cheese, softened

10 large basil leaves, chiffonade

Balsamic vinegar to drizzle over finished bruschetta

Brush both sides of baguette with rosemary olive oil.

Preheat grill pan over medium-high heat. Place prepared baguettes on grill pan. Grill on each side for about 5 minutes to lightly grill. Remove from pan and set aside to cool.

Meanwhile, brush halved peach with rosemary olive oil on both sides. On the same heated grill pan, place both peach halves on the grill, cut side down. Grill for 4 to 5 minutes per side. Remove to a cutting board to cool.

Once peaches are cool, cut into thin slices. You should get about 20 to 24 slices.

Spread goat cheese onto each toasted baguette. Top each with two peach slices. Top each with basil chiffonade and a drizzle of balsamic vinegar.