Photo Credit: Aaron Colussi
Peach Bruschetta with Goat Cheese on Peach Bread
Tangy goat cheese is paired with sweet peaches in this twist on a classic recipe.
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Servings: 24 pieces
- 2 tomatoes, small dice
- 2 peaches, small dice
- 1 tablespoon fresh tarragon, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon salt
- 2 tablespoons black pepper
- 6 tablespoons olive oil, divided
- 1 baguette
- 1/2 cup goat cheese
- 1/2 cup cream cheese
- 3 tablespoons balsamic glaze (see Grilled Peach Salad recipe for how to make)
- 4 tablespoons balsamic reduction*
- 1/4 cup warm water
- 2 teaspoons evaporated cane sugar
- 1 package dry yeast
- 2 teaspoons salt
- 2 1/2 cups whole wheat flour
- 1 cup pureed peaches, pureed in blender (can use frozen or fresh)
- 1/2 cup water
- 2 tablespoons canola oil or pure olive oil
- 2 eggs, beaten
- 1 tablespoon honey
- Preheat oven to 375°
- Combine tomatoes and peaches. Add tarragon, garlic, salt, pepper and 3 tablespoons olive oil. Place in refrigerator to marinade, about 30 minutes.
- Slice baguette into 24 pieces, brush each with olive oil. Toast in oven until lightly browned, about 5 minutes.
- Using an electric mixer with whisk attachment, cream together goat cheese and cream cheese.
- Spread cheese mixture on baguette slices. Place spoonful of fruit mixture over the cheese, then drizzle with balsamic glaze.
- Introduce yeast with warm water and sugar; mix slightly. Allow to sit for a few minutes, until yeast bubbles.
- Mix salt and flours together in large mixing bowl.
- Add remaining liquid ingredients, along with yeast mixture, into dry ingredients; mix until well incorporated. If mixture appears dry, add more water. Dough should be very tacky
- Knead dough by hand until a soft dough ball forms and is springy to touch, around 10 minutes. If dough remains tacky, sprinkle additional all-purpose flour and continue to knead. As an alternative to hand kneading, can mix both wet and dry ingredients in a Kitchen Aid mixer with a dough hook attachment and knead until proper consistency, around 5 minutes on medium speed.
- Once kneaded, allow bread mixture to rest in a warm place, covered to minimize drying. Allow bread to rise two times its size before next step.
- Once risen, punch to release Co2 and proceed to next step.
- Divide dough evenly to ensure proper yield. Roll each dough with the palm of your hands until you form a fat 10-inch snake. Repeat for second piece. Place dough on pre-greased sheet pan and allow to rise two times.
- Once risen, place bread into pre-heated oven (400 degrees) for 10- 15 minutes, until golden brown.
- Allow to cool.
Optimum Wellness is excited to partner with Johnson & Wales University. Alyssa Walters, Jessie Vandygriff, William Brasch, Chef Adam Sacks and Katherine Privitt (left to right) developed this recipe. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.
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