Watermelon & Goat Cheese Salad and Peach Bruschetta

how to

How-To Hostess, Brittany Gilbert, has easy options for summer entertaining like Jack Daniel’s Country Cocktails, Sonoma-Cutrer Chardonnay and Pinot Noir. She also demonstrates fun ice trays with fruit frozen cubes, skewers of fruit as garnishes and easy appetizers.

Watermelon & Goat Cheese Salad

1 small watermelon, sliced into 1 inch pieces

1/4 cup Goat Cheese crumbles

6 cups Lettuce

Dressing of your choice


Combine watermelon, cheese and lettuce in a bowl and serve with favorite dressing.

Peach Bruschetta

1 French bread baguette, cut small slices

Cooking spray

2 tablespoons  mascarpone cheese

2 teaspoons  finely minced shallots

1/4 teaspoon  grated lemon rind

1 ounce  fat-free cream cheese, softened

1 1/2 tablespoons  coarsely chopped fresh basil, divided

1   large ripe peach, cut into 16 wedges

1 ounce  prosciutto, cut into 16 thin slices



1. Preheat broiler to high.

2. Lightly coat bread slices with cooking spray; broil 2 minutes on each side or until toasted. Combine mascarpone and next 3 ingredients (through cream cheese) in a small bowl. Stir in 1 tablespoon basil. Spread cheese mixture evenly among bread slices.

3. Wrap each peach wedge with 1 prosciutto piece. Top each bread slice with 1 wrapped peach wedge. Sprinkle with remaining 1 1/2 teaspoons basil. Serve immediately.



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