pesca/peach
Happy Eat. Live. Be. For a Better 2011 Monday! And, what a Monday it is. It’s the last day of spring and summer officially begins tomorrow. I am technically off contract until July, so that means I make my own schedule. Oh happy day!
Happy…happiness…bliss, cheery, delight, joy…all lovely adjectives that lead me to the next Eat. Live. Be. topic: What Makes Me Happy? What brings me personal happiness and how do I make sure I have “these things” in my life? There are lots of things that make me happy. Too many to note here. But, if I quickly brainstorm…a few items come to mind.
Hanging out with my mom: If you’re a regular reader, you know my mom is my heart. She is all the family I have/speak with, so our bond is precious. Unfortunately, the 900 miles between our homes prevents us from seeing one another often. So, when I do get the chance to hang out with her, I cherish those moments. The moments, memories forever engraved in my brain, make me happy.
The Mountains: I was never an outdoorsy kind of girl. Then, I moved to Utah and spent my afternoons hiking various trails in the Wasatch mountains. I even managed to sneak in come paragliding! Whether it was on foot, up in the air, or on a horse, the majestic splendor of the mountains brought about such an inner peace; I am not sure I can put my thoughts in words. The clean air and freedom that went along with Donut Falls, Gobblers Knob, and Willow Heights was like nothing I have ever experienced. We have beautiful mountains here in Georgia, and that is how I keep hiking in my life. But, if I am being honest, I hope to move back to the mountains of Utah one day.
Food: Food is comfort. ‘Nuff said.
Cooking/Cake Decorating: I love losing myself in the kitchen. Creating delicious foods that bring smiles and warm the soul is happiness. Luckily, I cook everyday, so I feed my happiness without hesitation. I am not decorating cakes anymore, unless for a special occasion, so that’s a bummer. But, I will sneak a fondant cake in every now and again.
Speaking of food, how about a summery bruschetta. Bread, peach, and honey? That screams happiness. After I came across Lynda’s Peach and Blue Cheese Bruschetta with Honey and Thyme a few weeks back, Icouldn’t get it out of my head. I even mentioned it to Tami during one of our outings. Then, Tami passed along some Cypress Grove Humboldt Fog Goat Cheese. How could I resist? The creamy, subtle tangy flavor of the goat cheese would be part of the bruschetta. I made; I conquered; I am hooked. This bruschetta is ridiculously addictive.
Peach & Goat Cheese Bruschetta
Adapted from TasteFood
4 slices country-style multi-grain bread, cut ½-inch thick
Extra-virgin olive oil
2 ripe, but not too soft, peaches, pitted & diced
¼ cup crumbled goat cheese
2 Tbsp. honey (Savannah Bee Company Sourwood Honey)
4 basil leaves
Preheat oven broiler.
Chiffonade basil leaves. Toss the diced peaches with 1 Tbsp. of honey and basil; set aside.
Brush both sides of the bread with olive oil and place on a baking pan. Broil, turning once, until golden brown on both sides. Remove from broiler and transfer to a plate. While still warm, brush the top of each slice of bread with the remaining honey.
Top peach mixture on bread. Sprinkle with goat cheese. Serve immediately. Makes 4
{ 11 comments… read them below or add one }
I just bought fresh GA. peaches today and I have some great Goat Cheese from Trader Joes. I’ll be making this dish tomorrow! Yum.
Not only does the bruschetta look fantastic but he toast looks amazing!
Yum, this sounds exactly like my kind of food. Simple and fast to make, but full of flavours. Can I have one, please? Can’t wait to give it a try when peaches are finally in season here.
Oh, it’s so nice to be free! Enjoy this time. This dish looks wonderful – it just sings summer. I have a few weeks to wait for local seasonal peaches, but I’m bookmarking this for later. Thanks for sharing.
Beautiful. Enjoyed your blog about the mountains – feel the same. Find myself in (gulp) Florida….so am missing any elevation of any sort. Feel a rush just drivng over a bridge!
Anyway, am thinking of summer = grilling = your bruschetta and thinking there has to be a way to morph this into a grilled peach/goat cheese bruschetta app….right?! I grilled peaches (and figs, separately) last year with various cheeses and it was a-mah-zing…
Thanks for the fresh idea – and Happy First Day of SUMMER!
This sounds wonderful with basil and goat cheese – I’ll be sure to try it. Thank you for the link!!
Can I please have this right now??
I think it’s good to focus on what makes us happy, because too often we get caught up on what makes us unhappy.
This looks so lovely.
I can’t wait for fresh peaches, grown locally. This will be on my list to use them for.
not an outdoorsie girl?? well i’m surprised. i totally am but u prolly knew that. i love this b/c of all the fresh peaches—it’s about that time…