For this recipe - quality ingredients are everything. Good olive oil, fresh bread, and preferably peaches in season.
1 French baguette
2 peaches (ripe, not overly soft and not hard)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
pinch of pepper
2 tablespoons basil (4-5 large leaves)
1/3 cup goat cheese
1/3 cup feta cheese
1/3 cup ricotta cheese
1 tablespoon olive oil
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
pinch of cracked black pepper
Add all cheese ingredients to a food processor and blend for 20 seconds, scrape down the sides and blend for another 20 seconds. Transfer to a bowl, cover and let it sit at room temp.
Slice and pit the peaches like you would with an avocado. Dice the peach into 1-2 centimeter pieces.
Add the diced peach to a bowl. Toss with olive oil, balsamic, pepper, and thinly sliced basil. Let it sit for 30 minutes so everything comes together flavor wise.
Cut the baguette into 1cm thick pieces. Add a smear of butter or mayo to each side. Toast in a skillet until golden brown on each side OR place on a baking tray and bake at 350 for 10 minutes, flipping half way through (maybe less so keep an eye on it)
Top each toast with a spoon of the whipped cheese spread and a spoon of the peach bruschetta. Optional: top with more basil and balsamic glaze.