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Grilled Peaches with Goat Cheese on Raisin Walnut Bread

By Debrah Mosimann of Swiss Woods

I am not totally sure how this recipe came to be but I think I may have my brother Sam to thank for at least parts of it. Trying new things with cheese has always been fun for him and no matter how this came to be it sure is dynamite. I prefer using creamy Vermont Goat cheese but in the pictures you will see a firmer version as I used Cheve. The tang of the goat cheese is such a perfect foil for the honey and peaches.  This is such a refreshing flavorful combination and so very easy to do. It works well as a first course, a breakfast fruit course, appetizer (cut into quarters and served with a toothpick) or as a light supper with salad on the side.  I always look forward to peach season just for these!  Use artisan raisin walnut bread or rolls if you can find them. Pepperidge Farms raisin bread works in a pinch as well.

photo credit: Jenna Strawbridge

 

Ingredients:

  • 8 slices raisin walnut bread
  • 4 large peaches, ripe
  • 1 tablespoon oil
  • 8 tablespoons goat cheese, softened
  • 3 tablespoons honey, good quality, preferably raw
  • cinnamon, preferably Saigon or Vietnamese

Instructions:

  1. Preheat the grill.

  2. Peel and halve the peaches and brush with oil.

  3. Place the peaches on the grill, turning once at about 5 minutes.

  4. When you turn the peaches place the raisin bread along the side of the grill to toast.

  5. Remove the toast from the grill and spread with 1 tablespoon softened goat cheese.

  6. Place the peach half on top of the goat cheese.

  7. Drizzle with a teaspoon of honey and sprinkle with cinnamon to taste.

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