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Summer Starter: Fresh Peach on Ciabatta Toast with Goat Cheese and Lavender
Warmth brings not only a frenzy in the media warning us of the end of the world, but also the pleasant things we love and know. Like fresh peaches. This summer starter recipe is quick and doesn’t involve any hot cooking (toasting isn’t cooking, right?). It’s a mashup of the classic nectarine and prociutto pizza that you see appearing in food magazines this time of year and just good ole fresh peach jam on toast. It’s so amazing you have to try it as soon as you can bring home some of today’s summer beauties and let them ripen on your counter. I made it with a “take and bake” ciabatta from the supermarket, but it could work with any bread, even small baguette slices toasted up, perhaps even grilled. I love lavender (available in the herb section of natural grocery stores), particularly on goat cheese dishes, but if this herb is a bit strong for you, try another, such as thyme.
When last enjoyed, I paired with a Rose´Cremant.
Prep Time: 5 1/2 minutes
Loaf of ciabatta
Fresh peaches, quite ripe
Slice and toast the ciabatta, as thick as you like. Slather on the goat cheese. Rub a few blossoms of the lavender between your fingers to grind it into finer bits or almost powder as you sprinkle not much (less is more) over the toast and cheese. Halve, pit, and peel a peach. Slice it and semi-smash the peach slices on to each piece of toast as you like. Garnish with prosciutto to the side.