Peach and Goat Cheese Tartine

Peach and Goat Cheese Tartine

3
Chef John 20053

"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."

Ingredients

15 m {{adjustedServings}} servings 477 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 812 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. Place toast on prepared baking sheet and drizzle each side with about 1 teaspoon olive oil.
  3. Stir goat cheese, thyme, pepper together in a bowl until soft and spreadable.
  4. Spread cheese mixture on each piece of toast all the way to the edges so entire piece is covered.
  5. Top each toast with 3 peach slices; drizzle remaining olive oil and sprinkle salt over the top.
  6. Broil in the preheated oven until tops and edges are lightly browned and cheese and peaches are warmed through, about 2 minutes.
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Reviews

3
  1. 5 Ratings

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Easy recipe and good, although, wait until late Summer. I did these with peaches this week and the peaches just weren't that good. Not the recipe's fault. The black pepper really makes the dis...

This was extremely tasty! The olive oil was a nice touch. I love Chef John's videos, he always makes me laugh out loud and plus they're yummy recipes!

use very little to no tyme