Recipe: Cheese Toast with Peaches & Jalapeño
Chef Jill Aker Ray shows us how to prepare Carolina moon cheese toast with peaches and jalapeno on WCNC / Charlotte Today.
Yield: 4 servings
Total Time: 10 minutes
2 peaches, pitted and sliced into crescent moons
1 jalapeño, sliced with a mandolin into thin rings
½ cup basil leaves, torn into halves
Maldon sea salt, to taste
Extra-virgin olive oil, to taste
White wine vinegar, to taste
Four ¾-inch slices of country bread, toasted
2 large garlic cloves
1 cup camembert style Carolina Moon cheese by Chapel Hill Creamery (or triple creme Brie, Boursin or goat cheese)
Red chile flakes, for garnish
1. In a small bowl, combine the peaches, jalapeño, basil. Add a drizzle of both olive oil and vinegar; taste and add more as desired.
2. Take a raw, peeled garlic clove and rub the toast edge to edge on one side, as if you're "painting" it on. Drizzle the same side with olive oil, and let sit for a minute.
3. Spread the cheese across the toast, and melt cheese in microwave for 10-15 seconds.
4. Place peach mixture on top of cheese, then season with Maldon salt and a pinch of chile flakes and serve.