Cooking with Matanzas Creek

Peach Toast

Peach Toast with Garden Honey & Spicy Bush Basil

Serve with Matanzas Creek Kelli Ann Chardonnay

Ingredients

  • 16 slices sourdough baguette, each 1 inch thick 
  • About 2 cups extra-virgin olive oil 
  • Kosher salt 
  • 4 ripe peaches, halved, pitted, and cut into wedges 
  • 1 scant cup honey 
  • Sel gris, for finishing 
  • 1⁄4 cup small fresh bush basil leaves

Preparation

To grill the bread:

  1. Prepare a gas or charcoal grill for direct cooking over medium-high heat. Brush the grill grate clean. 

  2. Lightly brush both sides of each bread slice with oil (about 1 tablespoon per slice) and sprinkle with kosher salt.

  3. Grill the slices, turning once, until golden brown on both sides. Using tongs, transfer the slices to a serving platter. 

To serve:

  1. Top the baguette slices with the peaches, dividing them evenly. 
  2. Drizzle each peach-topped toast with a scant 1 tablespoon honey and 
  3. 1 tablespoon olive oil. Sprinkle with the sel gris and then garnish with the 
  4. basil leaves. Serve immediately.