Carolina Moon Cheese Toast with Peaches & Jalapeño
Yield: 4 servings
Total Time: 10 minutes
INGREDIENTS
2 peaches, pitted and sliced into crescent moons
1 jalapeño, sliced with a mandolin into thin rings
½ cup basil leaves, torn into halves
Maldon sea salt, to taste
Extra-virgin olive oil, to taste
White wine vinegar, to taste
Four ¾-inch slices of country bread, toasted
2 large garlic cloves
1 cup fresh chapel hill creamery Carolina moon (Jersey cow’s milk), brought to room temperature
Red chile flakes, for garnish
DIRECTIONS
1. In a small bowl, combine the peaches, jalapeño, basil and a pinch of sea salt. Add a drizzle of both olive oil and vinegar; taste and add more as desired.
2. Take a raw, peeled garlic clove and rub the toast edge to edge on one side, as if you're "painting" it on. Drizzle the same side with olive oil, and let sit for a minute.
3. Spread the cheese across the toast, and season with sea salt and a pinch of chile flakes.
4. Top the toast with the peach mixture and serve.
CREDIT:
(Recipe adapted from Kyle Reaves, Ava Gene's, Portland OR. courtesy of Tasting Table)