I usually don’t mention the time of year during
these videos, since I have no way of knowing when someone will actually
view them, but when it came to this goat cheese and peach tartine, I couldn’t
help myself. For me, this is summer on a slice of bread. My apologies to those of you reading/watching this in February.
August is national goat cheese month (no, I don’t know who
decides these things), and what better way to enjoy chèvre 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. Just make sure to use stale bread.
decides these things), and what better way to enjoy chèvre 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. Just make sure to use stale bread.
As I bemoaned in the clip, I used a fresh loaf, which while
perfectly delicious, wasn’t perfect. Staler bread would have produced a
crunchier stage for our co-stars, as there’s more then enough moisture
provided by the cheese and fruit.
By the way, if you don’t have any day-old bread, but still
want to enjoy this post haste, simply toss the toasted, olive-oiled slices into
a 350 F. oven for a few minutes, to dry out and crisp up before you top with
the cheese. Either way, you’re in for a significantly tasty summer treat. I hope
you give this a try soon (while it’s still summer!). Enjoy!
want to enjoy this post haste, simply toss the toasted, olive-oiled slices into
a 350 F. oven for a few minutes, to dry out and crisp up before you top with
the cheese. Either way, you’re in for a significantly tasty summer treat. I hope
you give this a try soon (while it’s still summer!). Enjoy!
Ingredients for each Warm Goat Cheese & Peach Tartine:
1 thick slice French bread, sourdough or not
1 tbsp olive oil, or as needed
2 oz fresh goat cheese
3 slices fresh peach
salt to taste