By | September 01, 2014


Brush the toasts with olive oil on both sides and grill until lightly golden, turning once or twice. Spread each with a little of the goat cheese and top with the fruit. Sprinkle with the thyme.


  • 20 slices baguette, ¼ inch thick, cut on the diagonal
  • extra-virgin olive oil
  • 3–4 ounces soft goat cheese mixed with ¼ to ½ teaspoon freshly ground black pepper and 1–2 tablespoons cream or milk
  • 3 or 4 peaches, nectarines, pluots or others, chopped or sliced
  • 1 teaspoon minced fresh thyme leaves
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