It is time to start getting my football party appetizers list ready. Every Sunday we have family over for the game. It starts with plenty of appetizers. This will be one of them served on Sunday, the Bills first game of the season. I will try to post more this week and next to get you ready to wow your company with tasty treats.
For this crostini I thought, with peaches in season we should start here. This juicy refreshing end of summer fruit can be used in so many ways. Peach pies, peach cobbler, peach lemonade, peach pork chops, just to name a few. I love to mix herbs with fruit; I think that the combinations are endless. The subtle sage flavor with the sweet peaches in this crostini is perfect. It’s quick and easy and you will be out of the kitchen in time for kick-off.
Ingredients
5 peaches
1 shallot
2 tbsp. sage
4 tbsp. olive oil - divided
1/3 cup crumbled feta
8 slices ciabatta bread
Preheat the oven to 375°
Prepare your ingredients by dicing the shallot into small pieces. Chiffonade the sage (just a fancy word for rolling the sage up and then slicing it thin), and then peel the peaches and cut into small cubes. Divide the peaches into two equal piles.
In a sauté pan, heat up 2 tbsp. of the olive oil. Add the shallot and cook 3 – 4 minutes until translucent. Then add the sage to the pan. Cook another 2 minutes and add half the peaches to the pan. Sauté on med low heat until the peaches soften. Turn the heat off while you toast the bread.
Brush the bread on both sides with the remaining 2 tbsp. of olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once halfway through cooking.
Remove the bread from the oven and evenly distribute the feta over the warm bread. Then top with the warm peach sage mixture. Add the remaining uncooked peaches to the top and serve them up!!
5 peaches
1 shallot
2 tbsp. sage
4 tbsp. olive oil - divided
1/3 cup crumbled feta
8 slices ciabatta bread
Preheat the oven to 375°
Prepare your ingredients by dicing the shallot into small pieces. Chiffonade the sage (just a fancy word for rolling the sage up and then slicing it thin), and then peel the peaches and cut into small cubes. Divide the peaches into two equal piles.
In a sauté pan, heat up 2 tbsp. of the olive oil. Add the shallot and cook 3 – 4 minutes until translucent. Then add the sage to the pan. Cook another 2 minutes and add half the peaches to the pan. Sauté on med low heat until the peaches soften. Turn the heat off while you toast the bread.
Brush the bread on both sides with the remaining 2 tbsp. of olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once halfway through cooking.
Remove the bread from the oven and evenly distribute the feta over the warm bread. Then top with the warm peach sage mixture. Add the remaining uncooked peaches to the top and serve them up!!
It will be the sage that has them wondering what that Mangialicious bite is that keeps them coming back for more.
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