Sheep Cheese Toast with Peaches & Jalapeño

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: N/A

Total Time: 10 minutes

INGREDIENTS

2 peaches, pitted and sliced into crescent moons

1 jalapeño, sliced with a mandoline into thin rings

½ cup basil leaves, torn into halves

Maldon sea salt, to taste

Extra-virgin olive oil, to taste

White wine vinegar (such as Katz Late Harvest SauvignonBlanc), to taste

Four ¾-inch slices of country bread, toasted

2 large garlic cloves, peeled

1 cup fresh sheep's cheese, brought to room temperature

Red chile flakes, for garnish

DIRECTIONS

1. In a small bowl, combine the peaches, jalapeño, basil and a pinch of sea salt. 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 sheep's cheese across the toast, and season with sea salt and a pinch of chile flakes.

4. Top the toast with the peach mixture and serve.