Ingredients

4 oz cream cheese, softened 4 oz feta cheese, room temperature 4 peaches, halved, pit removed 1⁄4 cup extra virgin olive oil +/- 1 loaf / 2 mini-loaves baguette Balsamic reduction 10-15 mint leaves; ribbon cut/chopped

Instructions

Bring both the cream cheese and feta to room temperature.

Using a hand mixer or with a wooden spoon, whip/mix the cheeses together.

Cover and chill until 30 minutes before ready to use.

Set out the balsamic reduction, allowing to warm to room temperature if made beforehand.

Heat grill.

Clean and halve the peaches, removing the pit.

Score each half, two lines one direction and then rotate and slice another two lines, intersecting the first two lines.

Slice the bread on the diagonal to desired thickness.

Pour the olive oil in a bowl and brush each side of the baguette slices with the oil.

Once the grill is hot, lower flame to medium and brush the grates with oil to prevent sticking.

Place the peaches flesh side down on the grill; cook for about 5 minutes and flip, cooking an additional 5 minutes; remove and set aside.

Place the bread on the grill and cook for 2 minutes, flip, and cook another 2 minutes; remove and set aside.

Ribbon cut or chop fresh mint.

Assembly

Generously spread the creamy feta over one side of the grilled baguette.

Slice each peach halve into 4-6 slices (depending on how large the peaches are) Removing the skin is optional.

Place a peach slice over the creamy feta.

Drizzle with balsamic reduction. Garnish with fresh mint. Enjoy!