An elegant summer appetizer: caramelized grilled peaches on toasted baguette with creamy goat cheese and fresh basil.
8 steps, about 20 minutes start to finish.
Preheat a grill or grill pan to medium-high heat. Alternatively, use a broiler.
Halve and pit the peaches. Brush the cut sides with 1 tablespoon of the olive oil and season with a pinch of pepper.
Grill the peaches cut-side down for 3–4 minutes until char marks appear and the peaches are slightly softened. Remove and slice.
Slice the baguette on a diagonal. Brush both sides with the remaining olive oil.
Grill or toast the baguette slices for 1–2 minutes per side until golden.
Spread a generous layer of room-temperature goat cheese on each toast.
Top with sliced grilled peaches, then scatter chopped fresh basil over the top.
Finish with a sprinkle of flaky sea salt and freshly cracked black pepper. Serve immediately.
“Bring the goat cheese to room temperature so it spreads instead of tearing the toast. Build these right before serving, since the toast softens once the peaches sit on top.”
