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Stonefruit and goat cheese crostini

Contributed by Preston Maring, MD

Stonefruit and goat cheese crostini

I shared this recipe already years ago, but, since there are probably new readers, I think it is worth posting again. The stonefruits are in the market. I don't know what it is about sugar, but sweet fruits seem to bring out the shoppers. Marlene Gonzalez of Lone Oak Ranch almost sold out today at our hospital's market.

White peaches or white nectarines are perfect for this simple appetizer. It's a bonus that goat cheese has only 104 mg sodium per ounce while a processed American "cheese" has about 460mg. Happy late spring/early summer.

Directions

  1. Whole grain baguette, 1/4″ slices, toasted until brown in the oven.  
  2. Spread with a little goat cheese or blue cheese.  
  3. Top with a slice of white peach or nectarine.  
  4. Drizzle with a little half and half mixture of balsamic vinegar and honey.

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