For me, this is summer on a slice of bread. August is national goat cheese month (no, I don’t know who decides these things), and what better way to enjoy chevre than by topping it with sweet, ripe, impossibly juicy peach slices? Mix in a little thyme and black pepper to keep things interesting, and you’re looking at a very special treat.
Original recipe makes 2 servings
2 (1 inch thick) slices French bread, toasted
2 tablespoons olive oil, divided, or as needed
4 ounces fresh goat cheese, softened
2 teaspoons fresh thyme leaves, or to taste
salt and freshly ground black pepper to taste
6 fresh peach slices
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
- Place toast on prepared baking sheet and drizzle each side with about 1 teaspoon olive oil.
- Stir goat cheese, thyme, pepper together in a bowl until soft and spreadable.
- Spread cheese mixture on each piece of toast all the way to the edges so entire piece is covered.
- Top each toast with 3 peach slices; drizzle remaining olive oil and sprinkle salt over the top.
- Broil in the preheated oven until tops and edges are lightly browned and cheese and peaches are warmed through, about 2 minutes.
Calories: 477 kcal
Carbohydrates: 31.2 g
Cholesterol: 45 mg
Fat: 31.3 g
Fiber: 1.3 g
Protein: 18.2 g
Sodium: 812 mg