A Recipe to Celebrate Pembroke Arts Festival, Community Day, and National Farmer's Market Week: Spicy Peach & Goat Cheese Baguette

We have a big weekend ahead here in Pembroke! The Pembroke Arts Festival and Community Day, and the Pembroke Farmers Market, are all taking place the weekend of August 7, 8 and 9! We hope to see you around Town at one of these amazing events.

Until then, enjoy the latest recipe from our Market president, Meghan Watts...

Ingredients:

• 1 baguette from Le Petite Cuisine

• Blue Ledge Farm goat cheese from The Farmhouse Meats and Cheese (available in plain or Honey and Orange)

• 1 jar of Peach Habanero Jam from Jammed With Love

• 2 peaches from Oakdale Farms

• Microgreens from Lindsay's Local (stems trimmed off)

• Maple sugar from BFF Kitchen or Honey (available from Dias and Daughters)

• Salt

• Olive oil 

  
  

Instructions:

• Cut the peaches in half from top to bottom and remove the pit.

• Drizzle each half with a bit of honey or maple sugar, and place on a baking sheet lined with parchment paper, cut side up.

• Set your oven to broil and put the peaches in. Broil for about 3-5 minutes until the peaches are tender and the honey begins to bubble (watch it to ensure it doesn't burn.)

• Remove the peaches from the oven. While they are cooling, turn your oven to 350 degrees Fahrenheit and slice the baguette into 1/4 inch rounds.

• Place the rounds on a baking sheet and brush with olive oil, then sprinkle with a bit of salt. Bake until lightly toasted, about 10 minutes. Remove from the oven.

• While the toasts are cooling a bit, slice the peach halves into about 1-inch thick pieces.

• Smear each baguette round first with goat cheese, then with the jam. Place a slice of peach on each round. Top with the microgreens and serve warm!