Peach Crostini with Whipped Feta and Honey Balsamic

Preheat your oven to broil.

Place the slices of baguette on a baking sheet and toast under the broiler until golden, about 3 minutes. When done remove from oven and set aside.

Prepare the grill for medium heat. Place the peach halves on the hot grill and cook until lightly softened, about 4-5 minutes. Flip and grill the other side, about 4-5 minutes more. Peaches should have light golden grill marks, but should not be blackened or charred. Remove them to a platter. Allow the peaches to cool, and then thinly slice them (grilling the peaches is optional—they may also be used raw).

Into a small saucepan, add the balsamic vinegar and honey. Heat over medium heat, stirring often with a wooden spoon, allowing the mixture to simmer. After about 6-9 minutes, the balsamic vinegar mixture should become thick, like a syrup, and reduced by about half. Turn off the heat and pour the sauce into a bowl to allow it to cool.

Meanwhile, puree the ricotta and feta in a blender or food processor until a thick, smooth mixture is formed.

Spread the whipped feta over each toasted slice of baguette. Add baby arugula and sliced peaches. Drizzle on the balsamic honey reduction, then top with freshly chopped basil, and serve.