Baked Balsamic Peach Breakfast Toast With Goat Cheese and Fig

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

1Tbs Lime or  Basil Olive Oil


  1. Preheat oven to 400 F. Place a piece of foil on a baking sheet
  2. 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.
  3. 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.
  4. Immediately drizzle Fig Balsamic on top of toast.


Serves 1-2