Fresh Peaches With Toast And Honey Recipes
GRILLED PEACH TOAST WITH MASCARPONE AND HONEY
Here is a sweet toastie. Enjoy - it's easy to make.
Provided by ghada faris
Categories Main Dish Recipes Sandwich Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Lightly butter the slice of bread and lay peach slices on top. Grill gently on the preheated grill until peach softens. Dot with mascarpone cheese and drizzle with honey.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 24.8 g, Cholesterol 46.2 mg, Fat 18 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 9.8 g, Sodium 218.4 mg, Sugar 13.2 g
FRESH CHERRIES WITH SEMOLINA TOAST AND RHODODENDRON HONEY
Steps:
- In a medium bowl, gently toss the cherries with the honey, vinegar, and crushed lemon verbena. Season lightly with salt and pepper and set aside to macerate for 30 minutes.
- Generously brush each slice of bread with the olive oil. Heat a large saute pan over medium heat. Add the bread slices and toast, turning once, until crisp.
- Divide the toast among 4 plates. Drain the cherries and reserve the juice. Top the toast with the cherries and drizzle with the reserved juice. Garnish each plate with lemon verbena.
FRESH PEACHES WITH TOAST AND HONEY
Provided by Food Network
Time 10m
Number Of Ingredients 4
Steps:
- Find peaches that are fresh, slightly soft, very fragrant and heavy for their weight. (These are the peaches so succulent that the juices run down your chin when you bite into them.) Slice bread and brush with olive oil and place in toaster. While bread toasts, wash peaches and then split in half and remove pit. Discard pit and slice each peach half into 3 wedges. Place peaches on top of toast and drizzle with honey.
FRESH PEACHES WITH GOAT CHEESE
Make and share this Fresh Peaches With Goat Cheese recipe from Food.com.
Provided by spicyperspective
Categories Fruit
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place the peaches in a bowl and coat with honey. Sprinkle with salt. Then gently fold in basil and chevre.
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