Ingredients for Grilled Peach Feta Toast
4 – 6 ounces goat cheese, softened (or feta or even cream cheese)
2 or 3 peaches, halved (pits removed, keep the skin on)
1 TBSP balsamic vinegar
2 TBSP grape seed oil (or olive oil if that’s what you like)
5 mint leaves
2 large basil leaves
4 large slices of sourdough bread
Instructions
Turn on grill to medium. Oil the grill (ie brush the grates) with some grape seed oil, or other oil which has a high smoke point. You can read more about that HERE in my article.
Mix together the balsamic vinegar and the oil, and brush the sourdough bread on both sides. Brush the peaches with this too.
Place the peach halves (flesh side down) and grill on medium for 2 or 3 minutes. Flip and continue grilling for another minute or perhaps 2 if they are very large. You want to see some grill lines on them, and soften them.
While the peaches are grilling, you can put the bread slices on the grill too, but they will ‘toast’ very quickly. Turn them over, and head them to your liking, and set aside.
Time to assemble everything. To do this, spread the goat cheese on the warm bread slices, and place grilled peaches (slice them) on top. Garnish with ribbon cut basil and mint. (I just use an herb SCISSOR and cut them on top).
Drizzle with more balsamic vinegar if desired and serve warm.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
