1 baguette, cut into 1/2 inch rounds (about 30 slices)
1/4 cup (50 mL) extra virgin olive oil, divided
2 cloves garlic, one finely chopped, one halved
2 cans (14oz / 398 mL each) California Cling Sliced Peaches, drained and patted dry, chopped
1/4 cup (50 mL) red onion, chopped
1/3 cup (80 mL) fresh basil leaves, sliced
salt and pepper, to taste
4oz (120 mL) goat cheese
3 tbsp (45 mL) cream cheese
Preheat oven to 350 F (180 C).
Brush bottom and tops of baguette rounds lightly with 2 tbsp (30 mL) olive oil.
Arrange rounds evenly a baking sheet.
Bake 10 minutes, 5 minutes per side, flipping once during baking.
Remove toasts from oven and rub cut sides of garlic over each slice of toast.
In a medium bowl, combine remaining 2 tbsp (30 mL) olive oil, chopped garlic, sliced peaches, red onion and basil.
Season with salt and pepper.
Toss ingredients gently to coat.
In a food processor, combine goat cheese and cream cheese; whip for one minute or until mixture is smooth.
Spread a layer of goat cheese mixture on each baguette round.
Top toasts with bruschetta, dividing equally among slices.
Makes 30 toasts.