My friend Pam makes to die for sourdough, one of the life's amazing fermented foods. I have learned to love breakfast toast with a great slice of Pam bread. So, let's add a few of my favorite things to said breakfast toast:
Number 1: Peaches. This Baked Balsamic Peach Breakfast Toast obviously needs some peaches. Whether it’s summertime AKA peaches time or if you preserved some, use those! I love baking peaches because it makes the juicy sweet fruit even sweeter
Number 2: Balsamic vinegar. In the form of a sweet and tangy Fig balsamic. That tangy syrup on top of "sweetened by baking" peaches?? YES please!
Number 3: Add a creamy smooth Goat Cheese addition to your toast. Treat yourself and buy a fresh wedge at the cheese counter. Really it makes this toast complete.
Number 4: If your adventure isn’t done, add some chopped fresh basil or mint.
2 Slices of sourdough ½ inch thick each
1 peach, pit removed, halves and then quartered (8 slices)
¼ cup fresh goat cheese (I prefer unflavored/basic)
1 stem fresh mint or basil, roughly chopped ( we love honey basil)
¼ cup Fig Balsamic Vinegar
- Preheat oven to 400 F. Place a piece of foil on a baking sheet
- Lightly brush each slice of bread with Lime or Basil Olive Oil, Place 4 peach slices on each piece of toast. Top with goat cheese.
- Place slices on prepared baking sheet. Cook on center rack in the oven for 7-8 minutes. Change the oven setting to 500 F broil and cook fo 1-2 minutes until cheese is bubbly and bread it toasted. Every oven cooks at different speed. WATCH the process! Remove from oven.
- Immediately drizzle Fig Balsamic on top of toast.