Peach bruschetta with goat cheese chantilly and jalapeño jam

Directions

For the peach bruschetta

Combine all ingredients and seal in air-tight container

For the goat cheese chantilly

Microwave goat cheese and cream cheese together for 30 seconds to 1 minute until softened. Blend goat cheese/goat cheese mixture and 1 cup of the heavy cream in food processor on low until smooth, then add second cup of heavy cream and remaining ingredients. Blend until whipped – should resemble whipped cream.

For the jalapeño jam

Place peppers and water in saucepan and cook over medium heat stirring until softened and most of water has evaporated. Transfer to food processor and pulse until course blend then place back into saucepan with sugar, apple cider, lemon juice and salt. Cook over medium-low heat stirring until sugar is melted and all ingredients are incorporated and thickened – about 20-30 minutes. Stir in pectin and let cool. Pour into sanitized jelly jar or air-tight container – store in fridge.

To assemble

Thinly slice La Farm Scandinavian Rye or Piedmont Wheat Bread. Toast in oven at 350 until crisp if preference. Place a spoonful of goat cheese Chantilly onto bread, then top with peach bruschetta and a bit of the jalapeno jam to taste. Enjoy!