Recipe for success: Caramelized peach and goat cheese crostini

Just in time for peach season is this amazing caramelized peach and goat cheese crostini recipe Daniel devised and whipped up one night. It is like a savory adult version of dinner-for-breakfast French toast and it is de-lish. Goes great with a simple side salad and the recipe itself is very relaxed. Hurry before peach season wraps up!

1. Assemble the ingredients:
   

   • Bread - a loaf of french, sourdough or similar • Goat cheese (soft) • Olive oil • Peaches - don't be stingy, about 1-2 per person • Brown sugar • Good balsamic vinegar (optional)

2. Preheat your oven to 350 degrees F, slice your bread and brush lightly with olive oil. Pop the prepared bread in the oven until lightly toasted.
3. Combine water and brown sugar in a skillet and let them cook together until they reduce a bit to form a nice syrup. This step has a lot of leeway depending if you want the peaches to be drenched in syrup or a more au naturale approach. We've done it both ways and it is equally delicious, a little bit more on the syrupy-side helps with the dryness of the crostini.
4. Pit and cut your peaches (diced, sliced or however you like them). Add them to your syrup mix and cook until they are softened and warm.
5. Meanwhile, take your bread out of the oven, and spread soft goat cheese over the warm bread. The warmth of the bread should make the cheese spread easily and melt it a little.
6. Ladle a good helping of the peaches over each crostini.
7. Finish with a drizzle of good balsamic vinegar.