By Emily Malloy
Traipse with me on a delectable little journey by way of sweet roasted peaches, a slight tang of goat cheese, and a refreshing taste of basil to finish. Within each bite of this open-faced sandwich, your palate experiences a depth of flavors, while each tremendous in its own right, combine to create a summery symphony.
To be perfectly honest, this was a lunch I made with only my whims in mind. I had already made the assumption it wouldn't be much to the liking of my four children, who are of a peanut-butter-and-honey-or-bust mindset as of late. Much to my surprise (read: dismay), they were very open to trying this sandwich. Even more to my disbelief (read: selfishness), I had to size my portion down so much because they wanted third and fourth helpings.
Needless to say, I was both pleased and disappointed! But, mostly pleased.
Balsamic Honey Roasted Peaches on Whipped Goat Cheese
Yields: 6 servings
Time: 30 minutes
One small loaf of sourdough bread, sliced
4 peaches, cut into eighths, pits removed
1 teaspoon honey
1 tablespoon balsamic vinegar
4 ounces goat cheese, softened
1/4 cup cream cheese, softened
1 tablespoon heavy cream
1-2 stems of fresh basil leaves, chopped
Pecan halves, optional
1. Preheat the oven to 425.* While it preheats, in a small bowl, toss the peaches, honey, and vinegar until well coated. Spread out the mixture onto a single layer of a parchment lined baking sheet. Roast for 25-30 minutes, or until nicely browned and fragrant. Set aside.
2. Using a food processor, combine the goat cheese, cream cheese and heavy cream, processing for a minute or two.
3. Spread about 2-3 tablespoons of whipped goat cheese onto a lightly toasted piece of bread, top with 2 tablespoons of the roasted peaches, garnish with basil leaves, and optional pecan halves, and enjoy!
Printable recipe HERE.