Recipe courtesy of Jeff Mauro
From:
Food Network Magazine
Peach Bruschetta
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- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 145
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 4 mg
- Sodium
- 176 mg
“Peaches are such a pleasant surprise on bruschetta. I love using them in a savory way.”
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 145
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 4 mg
- Sodium
- 176 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Lay the baguette slices in a single layer on a parchment-lined baking sheet, then brush both sides using 3 tablespoons of the olive oil. Bake until golden brown, 15 to 18 minutes.
- Toss together the peaches, basil, 1/4 teaspoon salt and the remaining 1 tablespoon olive oil in a medium bowl.
- Whisk together the honey, vinegar and hot sauce in a small bowl, adding more hot sauce to taste.
- To build the bruschetta, start with a piece of baguette, spread with the goat cheese, spoon on some peaches and top with the hot honey.
