Easy Summer Peach Recipe on Toast with Cheese | Tasting Table
Prep Time:
10 minutes
Cook Time:
Servings:
4 servings
Ingredients
  • 2 peaches, pitted and sliced into crescent moons
  • 1 jalapeño, sliced with a mandoline into thin rings
  • ½ cup basil leaves, torn into halves
  • Maldon sea salt, to taste
  • Extra-virgin olive oil, to taste
  • White wine vinegar (such as Katz Late Harvest Sauvignon Blanc), to taste
  • Four ¾-inch slices of country bread, toasted
  • 2 large garlic cloves, peeled
  • 1 cup fresh sheep's cheese, brought to room temperature
  • Red chile flakes, for garnish
Directions
  1. In a small bowl, combine the peaches, jalapeño, basil and a pinch of sea salt. Add a drizzle of both olive oil and vinegar; taste and add more as desired.
  2. Take a raw, peeled garlic clove and rub the toast edge to edge on one side, as if you're "painting" it on. Drizzle the same side with olive oil, and let sit for a minute.
  3. Spread the sheep's cheese across the toast, and season with sea salt and a pinch of chile flakes.
  4. Top the toast with the peach mixture and serve.