It was the summer solstice this weekend! I celebrated the longest day of the year by eating some yummy summer food late into the night on a patio with friends. What better way to ring in the summer season?
I can’t think of a more summer-like combination of flavours than peach and basil. The thought of them together just makes me want to find a sunny spot under a shady tree, roll out a blanket and bust out a picnic. Preferably one that involves a big baguette and a bowl of this fresh salsa. Fresh peaches and basil are all you need.
Oh, and don’t forgot about the brie! I added some melty brie cheese to these crostinis, because let’s face it, cheese makes everything better. Cheese is my version of hot sauce: I put that sh^t on everything.
There’s something about brie cheese that makes me weak at the knees. It’s my favourite cheese by far, and I have no problem polishing off a whole wheel of it whether it’s right out of the fridge or warm and melty from the oven.
“You ate a whole wheel of brie? I’m not even mad.” (we’ll be best friends if you get that reference.)
Trust me when I say that peaches, brie and basil are three flavours that are meant to be together. The juicy freshness of the peaches, the earthiness of the basil, the warm, creaminess of the brie. It’s as delicious as it sounds!
|Peach, Brie & Basil Crostinis|| |
- 4 peaches, diced
- ½ cup basil, chopped
- salt and pepper to taste
- 1 baguette, sliced into about 30 pieces
- 200g brie cheese, sliced into 30 pieces
- Preheat oven to 350°.
- Combine peaches, basil, salt and pepper; set aside.
- Top baguette slices with brie cheese and bake for 5-7 minutes until cheese is nice and melty and bread is toasted.
- Remove from oven and top with peach mixture.