Sweet Grilled Peaches n’ Cream Cheese Toast
August 14, 2012 Wait.
Didn’t yesterday’s recipe include fruit + cream cheese? Well, so does today’s.
I often forget about the deliciousness that is cream cheese until I find it lurking in the back of the fridge behind 3 jars of salsa, 4 jars of nut butter, pickles, ketchup, and the like. Those little tubs are so good at hiding!
When I do come across cream cheese it’s in 1 of 3 states:
- opened—most likely months ago—and moldy
- unopened, expired, and moldy
- unopened, expired, but miraculously not moldy
I grew up adoring the combination of rye toast, cream cheese, and black raspberry jam. Just thinking about the partially melted but super creamy texture when spread on a piece of crispy toast makes me weak.
As soon as you taste this you will understand why I couldn’t wait even one day longer to share.
Now don’t jump to conclusions thinking all I did was spread cream cheese on toast then throw a grilled peach on top. While that would be excellent in itself, you know there had to be something else involved.
Like a marinade for the peaches.
And a crunchy, toasted topping.
It can serve as a fancy but simple breakfast, a fun appetizer, or even dessert.
This recipe has no rules.
Except that you should most definitely make extra.
Sweet Grilled Peaches n’ Cream Cheese Toast [yields 6-8 slices of toast]
- 6 pieces of gluten-free bread*
- 2-3 large peaches, slightly soft to the touch
- 3 Tbsp raw honey
- 1.5 Tbsp extra virgin unrefined coconut oil, melted
- 1 Tbsp balsamic vinegar
- pinch of salt
- 1/4 cup chopped pecans
- 3 Tbsp unsweetened shredded coconut
- cream cheese
- oil to grease the bread
- Preheat your grill to about 400 degrees, med-high.
- Whisk together the honey, melted oil, vinegar, and salt until well combined.
- Slice the peaches into rounds that are about 1/4” thick. I like to cut a thin “heel” piece off first then cut the slices.
- Coat the slices in the wet mixture on both sides and place on a plate.
- Very lightly grease your bread with oil.
- Heat a dry pan over med-low and toast your pecans stirring every minute until lightly toasted then empty into a bowl.
- Toast the coconut the same way then remove from the pan. It will burn quickly.
- Grease your grill grates then place the peaches and bread on the grill leaving enough room to flip.
- Grill the bread for about 1-2 minutes per side until lightly toasted, and grill peaches for about 2-4 minutes per side until nicely charred.
- Whip/mash your cream cheese with a fork to soften then spread a thick layer on each slice of toast.
- Place a peach round on top and sprinkle with toasted pecans + coconut.
- Or, let the toast cool and chill the peaches. Once cooled, you can assemble in the same way and serve cold.
notes: If using gluten free bread go for a thick bread like millet or brown rice bread. If using gluten bread I recommend using a very sturdy bread, not a soft sandwich bread. If your peaches are too ripe, they will have a hard time being flipped on the grill. You want to use a firm peach that has just a little give to it.
Ashley
Reader Comments (27)
(and yes, why is the cream cheese always hiding in the back of the fridge?!)
I want this for breakfast--yum!
@Kelly - Okay...I know they say Georgia is the peach capital of the world but you must try a Colorado peach sometime!! :) And you definitely need to grill one, no matter where it was grown!
@Katie - haha, stalker!
@Kinley - My peach consumption has slowed this year as well!
@Sheena - Definitely a good one for the kids as well. ;)
@Katie - Wow, I really need to start roasting more fruit!
@Cara - Harvesting a peach tree?? Jealous.
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