the best thing I ever ate: peach bruschetta with goat cheese, basil, and rosemary-infused honey

I've probably said my favorite season is fall but that was a lie. My favorite season is peach season. 

This bruschetta appetizer is amazing, hands down the best thing I ate all day today ;)


  • 1 baguette
  • Olive oil 
  • 4 oz goat cheese
  • 4 oz cream cheese
  • ¼ teaspoon cracked pepper
  • 3 ripe peaches- sliced into wedges
  • 10-15 basil leaves – chopped
  • honey 
  1. Slice baguette into ½ inch slices at a diagonal. Brush both sides with olive oil and grill on a bbq. Set aside.
  2. Place cream cheese and goat cheese in a bowl and let warm on the counter until just barley soft enough to combine easily with a fork.  Mix with a fork until smooth. Incorporate chopped basil until evenly distributed. 
  3. Spread a little of the cheese mixture on each bruschetta and top with peach wedges. Garnish with a few basil ribbons, then drizzle with honey, and sprinkle with cracked pepper.


**Note: To infuse honey, place a cup or so of honey in a small pot on the stove, add a few sprigs of rosemary ( or thyme, sage, or lavender) and warm on medium heat. Once it comes to a gentle simmer, add a couple teaspoons of water, gently stir, turn heat off and let the herbs marinate in the honey, at room temp for a few hours, or overnight. Place in a squeezy bottle. Once cooled, if honey seems too thick, rewarm and stir in more water.




Christine Hicks