Looking for a fresh peach recipe that is quick and easy? Fresh peaches layered with almond crusted goat cheese, basil, a sprinkling of bacon and balsamic glaze drizzle. Add blackberries on top or use additional chopped peaches.
What’s to love about this recipe?
This recipe is a combination of sweet, tart, salty, crunchy and creamy. It is quick to prepare and makes a beautiful party appetizer perfect on its own or served on lettuce. All you do is slice the peaches, top with goat cheese dipped in toasted almonds, add a fresh basil leaf, a sprinkle of bacon and a drizzle of balsamic glaze.
Fresh Peach and Goat Cheese Stacks Recipe Tips.
About the star of the show–fresh peaches!
Slicing fresh peaches for this recipe works best with a freestone peach which are usually available later in the season from mid-June to mid-August. The flesh of the fruit does not attach to the pit, making the pit easy to remove.
With clingstone peaches, the flesh of the peach is attached to the pit. They are great for canning and jellies and usually smaller and sweeter.
You may not always know if the peaches you are purchasing are freestone, unless they are specifically labeled.
To slice a fresh freestone peach, use a knife to cut along the seam of the peach. You should be able to easily twist the peach apart into two halves.
For this recipe, you will want slices cut from each half of the peach. Remove the pit, then stand the peach up on one end and cut slices from top to bottom. You should get about 4-5 slices per peach.
If you happen to have a clingstone peach, cut slices from one side until you get to the pit, then cut slices from the other side.
How to easily slice goat cheese.
I prefer to freeze goat cheese for about 15 minutes before slicing.
I always have unflavored dental floss on hand and it works perfectly to slice goat cheese! If you have a handheld wire cheese slicer, feel free to use that. I have used a knife, and it is a little tricky because the cheese tends to stick to the knife, but can be done.
To use the dental floss method, wrap an 18” piece of unflavored dental floss around your fingers to make it taut and slide the floss under the cheese. Cross the two ends of the floss as if you were going to tie a knot and pull until you get a perfect slice of cheese. Repeat.
Fresh Peach and Goat Cheese Stacks
Fresh peaches layered with almond crusted goat cheese, basil, a sprinkling of bacon and balsamic glaze drizzle. Add blackberries on top or use additional chopped peaches.
4
servings15
minutes15
minutesKeep the screen of your device on
Ingredients
2-3 ripe freestone peaches, sliced (see blog tips)
8 ounces goat cheese
1/4 cup chopped almonds, toasted if preferred
1/4 cup cooked bacon or prosciutto, chopped
8-10 fresh basil leaves
Balsamic glaze
Directions
- Freeze the wrapped goat cheese for about 15 minutes.
- Prepare the peaches by cutting in half along the seam. Remove the pit, then stand the peach up on one end and cut slices from top to bottom. You should get about 4-5 slices per peach. Lay on serving platter.
- Top each peach with a basil leaf.
- Remove the goat cheese from the freezer and cut into 1 ounce slices (see dental floss tip in blog) or your preferred thickness. An 8 ounce piece of goat cheese should yield 8 slices or more if sliced thinner.
- Dip each piece of goat cheese into the chopped almonds and bacon. Set on top of the basil leaf. Create another layer if preferred.
- Sprinkle more bacon and almonds on top and drizzle with balsamic glaze.
Notes
- Serving suggestion: Top a salad with the peach stacks, add sliced red onion and your favorite dressing. Sprinkle with more almonds and bacon.
- Storage: Store refrigerated in a covered container for up to 2 days.
Love goat cheese? Here you go…..
