4 – 6 ounces goat cheese, softened (or feta or even cream cheese)
2 or 3 peaches, halved (pits removed, keep the skin on)
1 TBLS balsamic vinegar
2 TBLS 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
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 you have very large peaches. 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.
Once your peaches are cooked, 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, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.