I’m a firm believer in calling something what it actually is.
I was going to name this recipe “Nectarine Tartine”, but it rhymed weird and really, what follows here is just good old toast.
That is, crunchy sourdough bread with a base of soft whipped goat cheese spiked with honey and a drizzle of lemon olive oil, and slices of juicy summer nectarines.
And a delicious finish of flake sea salt and fresh basil.
Not much going on in my world this week, unless you count the giant spider that dropped randomly out of sky and straight down the front of my shirt while I was sitting in a business meeting.
This was not good at all because surprisingly, I’m not a fan of giant spiders.
The person sitting next to me was no doubt wondering why I was wildly flailing my arms and swatting myself for a reason known only to me.
While I don’t wish anything bad on spiders, by entering this particular dark hole the poor thing never stood a chance 🙂
So I’ve been a little itchy and paranoid ever since.
And I can’t promise this is the last toast recipe you’ll ever see here on Studio D.
Toast is fun and quick and doesn’t heat up the house. It’s satisfying, a little indulgent and not too filling. It can be made sweet or savory and eaten for breakfast or snacks or a light dinner.
Basically the most perfect thing to eat in the whole wide world – just that simple.
- For four servings:
- Four slices of sourdough bread cut from a sourdough round about 1" thick
- Lemon flavored olive oil or regular olive oil works too
- GOAT CHEESE SPREAD:
- 4 ounces of goat cheese slightly softened at room temperature
- 1 tablespoon of lemon olive oil or a fruity regular olive oil can be used
- 2 teaspoons honey
- 1/4 teaspoon flake sea salt
- 4-5 nectarines preferably organic, washed and dried
- Honey and flake sea salt for serving
- Approximately 3 tablespoons fresh basil leaves
- TOAST THE BREAD
- Turn oven to "broil" setting and prepare a baking sheet by lining it with parchment paper.
- Drizzle the sourdough bread slices with the lemon (or regular) olive oil - just enough to lightly cover each slice, up to a tablespoon each depending on the size of your bread.
- Place baking sheet on middle rack of oven and broil until bread is lightly brown and crispy on the edges. Remove from oven and turn slices over, continue to broil for a minute or so, just to lightly crisp up the bottom of the slices.
- Remove from oven and set aside until ready to assemble.
- MAKE THE GOAT CHEESE SPREAD:
- In a medium-sized bowl, place the goat cheese, lemon olive oil, and honey.
- Using a hand-held electric mixer, whip the ingredients together until very smooth and light in texture, about 2 minutes. Add salt and mix for a minute or so more until combined.
- PREPARE THE NECTARINES:
- Slice the nectarines to 1/2" in size and place in a medium-sized bowl. If your nectarines taste tart, you can add a teaspoon or so of honey to the bowl first before you proceed to assemble the toasts.
- ASSEMBLE THE TOASTS:
- The total amount of cheese mixture should be divided among the 4 toasts, but the amount can vary a little depending on the size of each toast.
- For me, this worked out to be about 2 tablespoons of cheese mixture per slice of toast.
- Place some nectarine slices on top, roughly one sliced nectarine per toast.
- Drizzle with a teaspoon or so of honey, a pinch of flake sea salt, and a teaspoon or so of fresh basil leaves and serve.
- Note: This recipe is easy to scale up or down.It's basically 2 tablespoons of cheese and one nectarine per slice of toast - which will depend on the size of your fruit and your bread.
Source: Studio Delicious