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Peach (or Nectarine) and Goat Cheese Crostini

By KSEE News
October 19, 2010 Updated Oct 20, 2010 at 7:00 AM PDT

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.

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