RinQuinQuin marinated peach bruschettas and fresh goat cheese
1 fresh goat’s cheese (200 gr)
2 yellow peaches
4 slices of cereal bread
10 cl of RinQuinQuin
a few sprigs of thyme
Cut the peaches in half. Marinate the slices in the RinQuinQuin, reserve in the refrigerator for at least 1 hour.
Mash the fresh goat’s cheese in a bowl and spread the bread slices.
Place a marinated half peach in RinQuinQuin on each toast.
Garnish with a few sprigs of thyme and pecans.