Sourdough Bruschetta with Grilled Peaches and Meredith Dairy Goat Cheese

If you’re after a quick and easy lunch idea that celebrates fresh in-season peaches, then please give this gorgeous bruschetta a try. It’s simplicity itself as it uses just a handful of ingredients, each one intentional and compliments the other perfectly.

If you’re on the fence about goat cheese, or have tried it before and didn’t like it, then I urge you to try Meredith Dairy Marinated Goat Cheese. It is my absolute favourite goat cheese, and a staple in my fridge as it goes with so many dishes. Its flavour is creamy, tangy, and utterly gorgeous; nothing like other varieties of goat cheese which can have a decidedly “barnyard” flavour, or else taste like the arse end of a goat. Ugh. Not only does Meredith Dairy have (in my opinion) THE best goat cheese, but they also operate an ethical and sustainable farm which is so incredibly important, and I absolutely love.

And just in case you have bought this cheese and haven’t realised yet…… the oil in the jar is divine! Salad dressings or finishing oil, there’s garlic, peppercorns and thyme leaves and so it’s all infused and so delicious!

Ingredients

Sourdough bread
Meredith Dairy Marinated Goat Cheese
Peaches
Fresh basil

Method

Heat a small frying pan over a medium-high heat and drizzle a little oil from the jar of the goat cheese into the pan.

Halve your peaches, discard the stone, and place cut side down in the pan. Cook until gorgeously golden, then turn over and cook the other side for a minute.

Remove your peaches from the pan and replace with a couple of slices of beautiful sourdough bread. Cook each side until perfectly coloured adding more oil if necessary to anoint the bread.

Now it’s time to plate up. Spread a little marinated goat cheese onto each slice of sourdough, top with your grilled peaches and finish with some fresh torn basil.

Best eaten with a knife to cut into bite-sized chunks. Each mouthful is divine - the bruschetta is crispy, the peaches are soft, warm and juicy, the goat cheese is creamy and tangy, and the hint of basil lifts the combination of flavours to the next level. One of my all-time-favourite quick, summer lunches. Of course when Emma and I had this for our lunch, we totally deserved the garnish of Borage flowers (which taste a bit like cucumber)