Saint Andre with Sauteed Fruit Crostini (Appetizer)
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- Olive oil
- Saint Andre Triple Cream Cheese
- Slice season and toast crostini baguette as with previous recipe.
- Slice peaches ( leaving skin on), saute’ with butter on stove top.
- Spread cheese on crostini and place sautéed peach and chiffonade of mint.
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