When summer hands you ripe peaches, don't let them go to waste before you've had the chance to make this sweet-savory snack. Kyle Reaves, a Sous Chef at Joshua McFadden's Ava Gene's in Portland, Oregon who created this recipe, notes how the acid and sweetness in the vinegar and peaches help prevent the jalapeño from packing overpowering heat. It's the perfect example of the "aggressively seasonal" motto that Ava Gene's operates on, and is easily customizable for any stone fruit or spreadable cheese that you prefer.
Sheep Cheese Toast with Peaches & Jalapeño
Recipe adapted from Kyle Reaves, Ava Gene's, Portland OR
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
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
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
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.