250-300gsoftened goat cheese (or sub cream cheese)
1large ripe peach, chopped into half inch pieces(or 2 small peaches)
1cuphalved baby tomatoes
2-3tbspliquid honey
Pinch salt & chili flakes
Fresh basil to garnish
Crostini for serving
Instructions
To make your own crostini: Preheat your oven to 400°Fahrenheit and slice your baguette into 1-inch thick slices. Brush the slices with olive oil on one hand and place on a single layer on a baking sheet. Toast for 10 minutes, making sure to flip the slices halfway through. Remove from the oven and set aside.
To a low bowl or plate, spread the softened goat cheese.
Layer with the halved tomatoes and chopped peaches.
Drizzle with the honey, add a pinch of chili flakes and salt over the tomatoes and peaches and then finish garnished with fresh basil.
Serve with crostini.
Notes
I recommend taking the goat cheese out of the fridge 10-15 minutes before making the recipe, this will help soften it and make it easier to spread on the plate.
If you want to make this recipe vegan, swap out the honey for maple syrup or agave syrup, and swap out the goat cheese for plant based cream cheese!
This recipe is best assembled on the day of making, though you could prep the crostini beforehand.