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.
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
Preheat the grill
Peel and halve the peaches and brush with oil
Place the peaches on the grill, turning once at about 5 minuites
When you turn the peaches place the raisin bread along the side of the grill to toast
Remove the toast from the grill and spread with 1 tablespoon softened goat cheese
Place the peach half on top of the goat cheese
Drizzle with a teaspoon of honey
Sprinkle with cinnamon to taste
"Waste not want not tip" Any trimmings from the walnut raisin bread, gather, put in a ziplock and freeze. They are so good for toasting for sweet croutons in fruit soups or to make bread pudding.
Swiss Woods Bed and Breakfast
Debbie Mosimann, Bed and Breakfast Foodie