This week we've fixed up a great 4th of July bbq menu including good ol' bbq ribs. Since there are already a bunch of bbq entrees at your fingertips, I thought I'd try something new for this week's Sunday BBQ. Sweet tangy peaches and creamy goat cheese make for a perfect start (or finish) to any meal. Pair the flavors with a sparkling wine and you'll be set. To get the recipe for Grilled Peaches and Goat Cheese Crostinis, read more
3 tablespoons olive oil
8 slices French bread, 1/2 inch thick
2 large ripe yellow peaches, each sliced into 6 wedges
1 teaspoon fresh lemon juice
Salt and pepper to taste
1 small shallot, thinly sliced
2 ounces goat cheese
8 sprigs marjoram
Preheat the oven or grill to 400 degrees F (oven) or medium heat (grill).
Brush 2 tablespoons of the olive oil on the bread slices and toast or grill until golden brown, about 4 minutes per side.
Toss the remaining tablespoon of olive oil with the peach slices, the lemon juice and a pinch of salt and pepper. String the slices on 2 or 3 skewers. Grill the peaches over a medium flame until slightly charred. Remove from the skewers and toss with the shallots. Spread the goat cheese on the toasted bread and top with 2 to 3 peach slices and a marjoram sprig. Serve warm.
Note: To use this a dessert, try omitting the shallots and marjoram and sprinkling in brown sugar instead.