A simple sunny day plate. There’s such a lovely contrast between the juicy, sweet peaches, savoury thyme and sharp feta. I could eat this all summer long. To make more of a meal of it pair beautifully with a green bean & lentil salad.
iNGREDIENTS
Makes 1 portion
1 slice thick cut sourdough bread
1 peach, cut into wedges
4-5 sprigs thyme
A little oil of choice
a good drizzle of runny honey
crumbled feta
A pinch chilli flakes
Looking for substitutions?
Crumbled goat’s cheese would work well in place of the feta
Sub the peaches for plums, apricots or nectarines
Swap the sourdough for ciabatta or focaccia
Use maple syrup in place of the honey
RECIPE
- Place a frying pan over a medium heat
- Drizzle the bread with oil on both sides. Place in the pan and press down with a spatula. Toast until golden on both sides then remove from the pan
- Add a little oil and the peach to the pan. When it has started to colour add honey and thyme to the pan. When the peaches are a nice caramel colour turn off the heat. If the honey begins to get to dark add a little more oil to the pan
- Put the peaches on top of the toast, top with the feta, chilli flakes, and drizzle over any of the honey and juices from the pan
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