When I was catering, one of my most popular warm weather appetizers was a Peach, Tomato, and Goat Cheese Bruschetta. Fresh seasonal fruits were tossed with a homemade balsamic vinegar dressing and served over a log of goat cheese. Spread onto toasted baguette slices, it was a hit with every crowd. Here I’ve transformed the hors d’oeuvre into a scrumptious pizza. Whip up this healthy snack and pair with a refreshing light cocktail for an easy summer dinner perfect for sharing with friends.
Peach, Roasted Tomato, and Goat Cheese Pizza
Yield: (1) 10” pizza
12 ounces cherry tomatoes, halved
¼ cup + 1 tablespoon olive oil, divided
2 teaspoons balsamic vinegar
1 teaspoon kosher salt
1 garlic clove, minced
¼ teaspoon sea salt
Unbaked refrigerated pizza crust
1 peach, pitted and sliced
¼ cup goat cheese
¼ cup softened cream cheese
Honey
Chopped fresh basil
Preheat oven to 425º.
Lightly grease a baking sheet. Press pizza dough into a 10” circle. Bake 7-8 minutes until lightly browned.
Spread tomatoes onto a rimmed baking sheet. Toss with one tablespoon of the olive oil and balsamic vinegar.
Turn cut sides down. Sprinkle with kosher salt.
Roast at 425º for 10-12 minutes until charred and a few begin to pop.
In a saucepan over medium heat, combine remaining olive oil, garlic, and salt.
Sauté garlic one minute. Brush mixture evenly onto surface of pizza shell.
Top evenly with marble-sized bits of goat cheese and cream cheese.
Add tomatoes and peaches.*
Bake 8-10 additional minutes until crust is golden brown.
Drizzle with honey and sprinkle with chopped basil.
*Go as heavy with the toppings as desired. The more the merrier! The photo depicts less than the amount in the recipe to clearly show each one.
St. Germain Spritz
Yield: 1 cocktail
Elderflower liqueur shines in this fresh cocktail that will cool you off even on the hottest summer nights.
Ice cubes
7-8 mint leaves
1 ounce elderflower liqueur (St. Germain)
½ ounce lime juice
5 ounces Prosecco
Sparkling water
Sliced fresh lime and mint leaves for garnish
Smack the mint leaves to release their oils. Place in the bottom of a glass. Place ice cubes, elderflower liqueur and lime juice in a cocktail shaker. Shake 30 seconds and strain into a glass. Top with Prosecco and splash of sparkling water. Garnish with lime slice and mint leaves.