To make balsamic peach compote use can use frozen peaches in the Winter and fresh peaches in the Summer.
Chop peaches (defrosted frozen or fresh), drain most of the juices, and place 1 cup of the peaches into in a heavy saute pan.
Drizzle 1/4 cup enfuso peach balsamic vinegar over the peaches and simmer on medium/low heat until sauce is thick and bubbly.
Lightly toast hearty atisanal nutty whole grain bread and set on a plate.
Scoop chevre goat cheese onto the warm bread, layer with peach compote, and top with thinly silzed fresh basil.