
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:
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Prepare a gas or charcoal grill for direct cooking over medium-high heat. Brush the grill grate clean.
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Lightly brush both sides of each bread slice with oil (about 1 tablespoon per slice) and sprinkle with kosher salt.
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Grill the slices, turning once, until golden brown on both sides. Using tongs, transfer the slices to a serving platter.
To serve:
- Top the baguette slices with the peaches, dividing them evenly.
- Drizzle each peach-topped toast with a scant 1 tablespoon honey and
- 1 tablespoon olive oil. Sprinkle with the sel gris and then garnish with the
- basil leaves. Serve immediately.