Contributed By: Helen Roy, of Blaze News

Note: Copied from a newsletter the Web Master receives.

Time:

Total: 45 minutes, plus overnight to thaw frozen puff pastry
Prep: 20 minutes
Cook: 15 minutes, plus 10 minutes to cool
Yield: 6 servings

Ingredients:

2 peaches, sliced ¼ inch thick
1 ½ tbs. honey
1 tsp. crushed red pepper flakes
1 pinch of flaky salt
1 sheet puff pastry, thawed in the fridge overnight or at room temp for 30 minutes
4 oz. goat cheese
1 bunch basil, fresh

Preparation:

Preheat oven to 400 degrees F.
Cut peaches into ¼-inch-thick slices.
In a large bowl, toss peaches with honey and red pepper flakes and a pinch of salt.
Cut your pastry sheet into six even squares.
Line two baking sheets with parchment paper and arrange the squares so they are evenly spaced.
Using a fork, prick across the center of the pastry (everywhere the toppings will be).
Press a tablespoon of goat cheese in the center of each square and spread evenly, leaving a border around the edges.
Generously top with peach slices.  Make sure to save the juices at the bottom of the bowl and set aside.

Cooking:

Bake until golden and peaches are tender, about 15-20 minutes.  Let cool for 5-10 minutes.  Top with fresh basil and drizzle any reserved juices over the top.