Steps to Prepare Goat Cheese Stuffed Zucchini

Peach And Goat Cheese Tartine

1 hour 20 mins serves:

Recipe Summary Peach And Goat Cheese Tartine

For me, this is summer on a slice of bread. August is national goat cheese month (no, I don't know who decides these things), and what better way to enjoy chevre than by topping it with sweet, ripe, impossibly juicy peach slices? Mix in a little thyme and black pepper to keep things interesting, and you're looking at a very special treat.

Ingredients | Goat Cheese Stuffed Zucchini

2 (1 inch thick) slices French bread, toasted

2 tablespoons olive oil, divided, or as needed

4 ounces fresh goat cheese, softened

2 teaspoons fresh thyme leaves, or to taste

salt and freshly ground black pepper to taste

6 fresh peach slices

Directions

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Place toast on prepared baking sheet and drizzle each side with about 1 teaspoon olive oil.

Stir goat cheese, thyme, pepper together in a bowl until soft and spreadable.

Spread cheese mixture on each piece of toast all the way to the edges so entire piece is covered.