I can’t get enough of these grilled toasts layered with peaches, mint, and cheese. My whole family is gobbling them up. These toasts are inspired by similar ones at Superba Snack Bar in Venice, CA on Rose Avenue. The whole area has an up and coming, hip, casual, neighborhood vibe. My husband and I had a fun night sitting on the patio chatting with a neighboring table as we were served one delicious small plate after another. I came home remembering the peach toasts, and decided to make my own version.
The dish starts with amazing summer produce. I have been enjoying the peaches and Mango Flavored nectarines from Arnett Farms of Fresno, CA. This variety of nectarine has the flesh color of a mango and the flavor of a peach. What I like best about this year’s mango nectarines is that they have been both sweet and flavorful. Often stone fruit tends to be one or the other- flavorful but a little tart or sweet but not bursting with flavor. Nevertheless, this dish is great with any variety of peach or nectarine. In addition, the heirloom tomatoes are incredible this time of year too, so I usually make some toasts with tomato and basil at the same time. It’s all good.
With the outdoor barbecue on often this time of year, it’s convenient and tasty to grill the bread right on the grates. An indoor pan or grill pan works too. I used sliced sourdough bread because that’s what I already had. You can also use any rustic, fairly sturdy bread like a boule or sourdough baguette.
I have tried a few types of cheese for this dish, and a softer cheese provides a nice texture contrast to the crispy bread and peaches. I experimented using Kite Hill’s White Adler vegan nut cheese, and was surprised that the texture and flavor were great in this dish. Other cheeses that work well include sliced burrata and sheep’s milk feta crumbled on top.
This a simple recipe that you can just wing without measurements and adapt to whatever you have on hand. Maybe these toasts will become your new summer obsession too.
|Grilled Toasts with Peaches and Mint: My New Summer Obsession|| |
- 4 large slices of sourdough bread
- Olive oil for brushing on the bread
- 16 small slices of soft cheese
- 1 medium-sized peach or nectarine, sliced fairly thin
- 8 small mint leaves, julienned
- Optional: a drizzle of aged balsamic vinegar
- Preheat grill to medium high. Brush both sides of the bread slices with olive oil. Grill each side of the bread until each side has grill marks, about 1-2 minutes per side.
- Layer each piece of grilled bread with cheese, peach slices, and then a sprinkle of mint. Optional: add a small drizzle of balsamic vinegar. Enjoy immediately or soon.