Peach and Tomato Toast with Mozzarella & Basil
This Toast can be made year-round, of course, but Tomatoes and Peaches are in their prime during late summer.
Servings Prep Time
4 10
Cook Time Passive Time
25 15
Servings Prep Time
4 10
Cook Time Passive Time
25 15
Ingredients
  • 2 Heirloom TomatoesRipe and sliced into thin rounds. If you can't find Heirlooms, any ripe Tomato will do.
  • 1 PeachRipe, sliced into thin half moons
  • 18 oz Fresh MozzarellaSliced into thin rounds
  • 1Handful Fresh Basillarge and small leaves
  • Raw HoneyUse any Honey that you'd like, as long as it drizzles well.
  • 4Slices BreadOrganic is preferred, as always.
  • 2Tbsp Grass-fed ButterSuch as Vital Farms, but any butter/Ghee will suffice, just make sure it's at room temperature
  • Salt
Instructions
  1. Preheat the oven to 350F. Butter each piece of Bread on one side and (carefully!) place the bread in the oven directly on the oven racks (in my experience, this allows for evenly crisp toast). Toast for 20-25 minutes- the toast should be golden and crisp all over.
  2. Carefully remove the bread from the oven with kitchen tongs. Immediately top each piece of Toast with Mozzarella, a few large Basil leaves, Peach and Tomato slices, a generous drizzling of Honey, a few small Basil leaves and a sprinkle of salt.
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