From Sarah, "We all know peaches are a summer staple but I really love eating them with savory foods as well as the typical desserts and snacks! If you have been debating ordering vegan cheese from Rebel Cheese, THIS IS YOUR SIGN. I am such a big fan of their cheeses and they made the perfect addition to these bruschetta.

Rebel Cheese has a storefront in Austin and NYC but you can also easily order online and join their monthly cheese club. Need I say more?!

Save for the next time you need a crowd pleaser, and let me know what you think!"

Ingredients: (makes around 24 bruschetta)

• Rebel Cheese Honee Pistachio Chèvre
• 1 large baguette (about 24 baguette slices, 2/3 inch thick)
• 4 peaches halved, pits removed
• 1/3 cup red onion finely chopped
• 1 clove garlic minced
• 1/2 cup fresh basil thinly sliced
• Vegan honey or maple syrup, to drizzle
• Balsamic glaze, to drizzle

Instructions:

• Slice the baguette, and place the slices on a sheet pan. Place the pan in the oven, and broil them on high heat for 3 to 4 minutes until they begin to lightly brown. Remove pan from the oven and set aside to cool.
• Chop the peaches into bite-sized pieces about 1/4 inch. Combine the diced peaches, chopped onion, garlic, and basil in a large mixing bowl.
• Spread a layer of chèvre on each toast and top with a spoonful of the peach bruschetta mixture.
• Drizzle each with a bit of honey or maple syrup and balsamic glaze.
• Serve immediately and enjoy!