INGREDIENTS

• 1 cup balsamic vinegar
• 3 Tbs. brown sugar
• ½ tspn. worchestire sauce

• 1 French bread baguette
• ¼–½ cup extra virgin olive oil
• ½ tspn. salt
• ½ tspn. black pepper
• 2 green onions; sliced

• 4–6 strawberry heirloom peaches; diced
• ¼ cup brown sugar
• ½ cup red onion; finely diced
• 1 Tbs. butter
• 2 Tbs. fresh, chopped basil
• Goat or brie cheese

INSTRUCTIONS

In a small saucepan, bring balsamic vinegar, brown sugar, and worchestire sauce to a boil. Reduce to a simmer for approximately 20 minutes or until you reach desired thickness (if it gets too thick, add 1 Tbs. water and microwave for 20 seconds or less). While the balsamic reduction is simmering, preheat the oven to 375°F. Slice the baguette on an angle, approximately ¼–½-inch thick per piece. Line up on a cookie sheet. Mix the olive oil, salt, pepper, and onions and lightly brush on the baquette slices. Place in oven for 13–15 minutes or until lightly golden. Remove and let cool. While crostini is baking, prepare the peach topping. In a medium non-stick skillet on medium–high heat, combine brown sugar, peaches, and onions. Immediately stir to coat ingredients with sugar. As the juices are released and the peaches wilt, the mixture will begin to thicken. After 5–7 minutes the mixture should be thicker. Add butter and basil and continue to reduce by half. Remove from heat and you are ready to assemble. Top the crostini with ½–1 tspn. of goat cheese or a generous slice of brie. Top the cheese with 1–1½ tspn. of carmelized peaches. Dip a small spoon into the balsamic vinegar reduction and drizzle over the top of the crostini. Top with extra chopped basil and serve!