When it comes to summer I tend to eat a little lighter, so sometimes my dinner consists of a series of what ordinarily should be considered appetizers. But when you’re having friends over (cheers to not being hermits anymore) it’s so much more fun to have a causal meal full of different dishes that are SUPER easy to prepare than one boring one.
I usually just put out these crackers with the cranberry goat cheese on a cheese board, and let guest serve themselves, but tossing them under the broiler with a little salt and pepper peach on top? It just takes it to the next level. The warm rich goat cheese and sweet peaches is just the perfect summer combination.
Speaking of summer… what says summer more than fresh peaches? UGH I love them so much, so when I found this extremely easy recipe that also included goat cheese and pepper ? I HAD to try it out, and then of course I had to find a fun drink to go with it. Cheers to summer being right around the corner blog reader.
Because I’m lazy I decided to use my favorite artisan crackers from the Super Store (the black currant ones are really great too) instead of dealing with the toast (but this could easily be turned into a delicious lunch too if you did decide to use the bread. To further my laziness or convenience I also used canned peaches because (a) they aren’t in season right now and (b) I couldn’t even find frozen ones. I can’t wait until August, not only because it’s my BIRTHDAY, but because that’s when peaches are back in season.
Ingredients
Baguette OR french bread thickly sliced (day old is possible) or artisan crackers if you’re lazy like me
2 TBS Olive Oil (as needed, or if using bread)
4 ounces Fresh Goat Cheese, softened ( I used cranberry)
salt and fresh cracked pepper
6 peach slices (I used canned)
Directions
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil, and crackers.
If using bread >> Place baguette, french bread in the toaster to give it a head start. Remember day old bread is best to give the bread some weight (and crunch to hold up to the cheese).
Allow to cool slightly in toaster before removing and then place on prepared baking sheet and drizzle each side with olive oil.
Stir goat cheese (that you left out for about a half hour to soften) while adding pepper to combine together in a bowl until soft and spreadable. Spread cheese mixture on each piece of cracker/baguette all the way to the edges (so the toast doesn’t burn under the broiler), and the entire piece is covered.
Top each toast with 3 peach slices (with crackers add one or cut in half); drizzle olive oil and sprinkle salt, and pepper over the top. The salt is very important because it will bring out the sweetness of the peaches.
Broil in the preheated oven until tops and edges are lightly browned and cheese and peaches are warmed through, about 2 minutes.
And that’s it! They are ready to serve!
LEMON VODKA FIZZ
Because this recipe is a little rich (with the goat cheese) I decided to pair it with a simple drink recipe. I made two different versions, and you can decide which you like better. I knew I wanted something fizzy, so I made a vodka version of a French 75 (since the vodka is made from French Wheat I figured why not), and then I made another with lemoncello and cucumber for another fresh summer drink. I will warn you blog readers these drinks are pretty strong, so please sip responsibly.
Lemon Vodka Fizz (version 1)
1 oz prosecco (I love Lamarca)
1 oz pinnacle vodka
Lemon juice (and wedge for garnish)
Lemon Perrier or club soda.
I like it bitter, but could totally add a simple syrup (stevia or sweetener of choice)
Ice
Lemon Vodka Fizz (version 2)
1 oz pinnacle vodka
1/2 oz Lemoncello
Cucumber slice
Lemon Perrier or Club Soda
Sweetner or simple syrup (as necessary)
Hope you enjoyed this summer inspired recipe! What are some of your favorite summer recipes?
x Short Presents
*This post was sponsored by Pinnacle Vodka, but all opinions expressed are my own. Thank you for supporting my sponsors while we work together to keep this blog alive.
