peach creme fraiche BRUSCHETTA Recipe

Prepare the Peach Confit

Start by peeling and pitting the peaches. Cut them into wedges and set aside.

Grill the Peaches

Preheat a grill or grill pan over medium heat. Toss the peach wedges with olive oil, salt, and honey. Grill for about 2-3 minutes on each side until you get nice grill marks. Remove and let cool.

Cook the Pancetta

In a skillet over medium heat, cook the pancetta until crispy. Remove from the skillet and place on paper towels to drain excess fat.

Whip the Feta and Creme Fraiche

In a bowl, combine feta cheese and creme fraiche. Using a fork or a hand mixer, whip until smooth and creamy. Season with black pepper to taste.

Toast the Bread

Slice the baguette into 1/2 inch slices. Brush each slice with olive oil and toast them on the grill or in a toaster until golden brown.

Assemble the Bruschetta

Spread a generous amount of the whipped feta mixture on each toasted bread slice. Top with grilled peach wedges, crispy pancetta, and garnish with fresh mint leaves.

Serve

Arrange the bruschetta on a serving platter and enjoy immediately!