This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to make a refreshing summer or fall appetizer.
4 ounces fresh goat cheese, such as Laura Chanel, room temperature
2 or 3 large basil leaves, finely chopped
1 Tblsp extra virgin olive oil
Kosher salt and freshly ground black pepper (season lightly)
1 dozen crostini (buttered and toasted thin slices of baguette)
1 large ripe Peach or Nectarine, sliced
In a small bowl, use a fork to mix the cheese, basil, olive oil, salt & pepper until well combined.
Spread the crostini with the cheese mixture and top with the sliced fruit. So simple, but your guests will love these sweet/savory treats. I recommend popping a good bottle of California sparkling wine with these.