What I Did On Fall Vacation- Including inventing peach crostinis as the new favorite happy hour nosh.
- 3 ripe peaches (they should smell like peaches from the start)
- 1 shallot, minced
- 1 TB olive oil
- 1/4 cup slivered almonds
- 2 TB fresh thyme
- 1/4 cup white wine
- Pinch of sea salt or coarse kosher salt
- Baguette cut into 1/4 inch thick slices and lightly toasted
- 4 oz of goat cheese cut
- Table spoon of spreadable cream cheese
Don’t even bother with skinning the peaches, just cut them into thin-ish slices and add them to a warm saute pan with the shallots and olive oil. Saute for 3 minutes on medium high then add your thyme and almonds, cooking for another 2 minutes. Once your ingredients are tender and fragrant, add the white wine and salt. Saute till liquid is reduced to a slightly syrupy consistency. Remove from heat.
Mix the goat cheese and cream cheese well (you may need to microwave for 20 seconds to soften them). Spread thinly onto the bread and then lay a peach slice on each. Distribute other elements from saute pan (almonds, etc) evenly over the top. Serve warm.
This is extra amazing with Sangria Flora (St-Germain is my late summer favorite).