January 26, 2023
Peachy Goat’s Milk “Brie-oche” Toasts
Ingredients
- 4 medium ripe peaches, peeled, diced
- 2 Tbsp. granulated sugar
- 1 tsp. amaretto liqueur
- 1 lb. loaf brioche, cut into 12 slices
- 5 Tbsp. butter, melted
- 9 oz. Ile de France® Le Briede Chèvre, very cold
Preparation:
- Preheat oven to 375ºF. In a medium sized bowl, mix together the peaches, sugar and amaretto. Macerate for 1/2 hour, stirring occasionally.
- Slice each piece of brioche in half vertically, and lightly coat both sides of each piece with butter using a pastry brush. Place on a baking sheet and bake for 5-7 minutes. Turn slices over and bake for 5 minutes longer, or until brioche is toasted. Remove from oven and cool.
- Drain liquid from peaches into a blender, reserving the peaches. Add 2 Tbsp. diced peaches to the blender and purée until smooth. Pour liquid back into bowl of peaches and mix together.
- When ready to serve, slice the cheese into 24 thin slices. Top each brioche toast with a slice of the Le Brie de Chèvre and 1 tsp. of peach compote.
