oops i am seeing that people have been clicking on this website link and when they do they will find there is NOTHING new on here. so i’ll change that with simple no-recipe recipes as of today. what do we got on the docket? peach, beet, and goat cheese sourdough toast! i made this yesterday and not only is it gorgeous to behold, but it tastes good too, and i want another one right now. one of my friends already recreated it! so i am going to lay down some more info on how to do it yourself if you’re interested.
i will be using a lot of beets in the next week or so, because i placed an instacart grocery delivery order, needing one beet bunch and i was delivered FOUR bunches of beets. with their greens. it was a lot. they are taking up an entire crisper drawer as we speak, i’ve only used 2 total beets and i have about 12 to go. i’m planning to make beet chips again today, which is essentially what i made yesterday except i put them on toast and tossed them with a little honey vs. only olive oil and salt (which i will do for the beet chips!)
all right so no-recipe recipe for peach, beet, goat cheese sourdough toast:
Ingredients:
- Slice of sourdough, toasted
- One peach, core removed and sliced into 1/2 inch wedges
- One beet, skin removed and sliced thinly on mandoline
- Good goat cheese
- Olive oil
- Honey
- Kosher salt
Directions:
- Heat oven to 350F and line a baking sheet with parchment paper
- While oven is heating, toss the peach slices with enough olive oil to coat each one, a little bit of honey, and salt. In another bowl (or the same bowl) repeat the process with the beet slices. Do not reverse the order unless you want your peaches to turn pinky-red from the beets, which would look cool too.
- Add peach and beet slices to the baking sheet, align them so they do not touch. If you need two baking sheets, use two baking sheets!
- Cook peaches and beets in oven for about 10-15 minutes and then check on them. I like to go by the tasting method. I cook them until they smell and taste good. The beets will start to look crinkled and browned around the edges, while the peaches just soften.
- When you remove beets from the oven, transfer them to a paper towel lined plate so they can continue firming up, giving them a crunchy texture (if this texture isn’t achieved – it’s ok, they’re still going to be delicious).
- Assemble the sourdough toast: Add a little drizzle of olive oil onto the bread, then begin layering. Start with the beets and cover the bread. Then layer the peaches. Next, sprinkle goat cheese on top of the peaches and beets. Drizzle everything with more honey, and more olive oil if you like!
if you make this let me know!! i really want to make it again soon!
cooking with leeks 