Toasted Peach Sandwich Recipes

PEACH BASIL GRILLED CHEESE

Peach Basil Grilled Cheese image

This peach basil grilled cheese is an addictive combo that you won't want to stop eating, made with fresh seasonal produce.

Provided by Meghan Bassett

Time 11m

Number Of Ingredients 7

Ingredients

1 Tbsp unsalted butter
2 pieces sourdough bread
1 peach, sliced thinly
2 oz gruyere, sliced
1 oz brie, sliced
2 tsp honey
4 leaves basil, chiffonade

Steps:

Butter the two slices of sourdough bread on one side.
Heat a medium skillet over medium heat. Once hot, add one slice of bread to the skillet, buttered side down.
Drizzle honey on top of the bread.
Top with brie slices, then gruyere slices.
Arrange peach slices on top of the cheese, then sprinkle with fresh basil. Top with the other slice of bread, buttered side up.
Once the bottom slice is golden brown, after approximately 2 to 3 minutes, carefully flip the sandwich.
Cook on the other side until toasted and golden brown, and the cheese is melted and gooey.
Slice in half, and serve immediately.

Nutrition Facts : ServingSize 1 sandwich, Calories 1619 calories, Sugar 37.8 g, Sodium 2843.5 mg, Fat 71.1 g, SaturatedFat 40 g, TransFat 0 g, Carbohydrate 171 g, Fiber 8.4 g, Protein 77.1 g, Cholesterol 212.2 mg

TOASTED PEACH SANDWICH

Toasted Peach Sandwich image

It's too hot to bake and I wanted something sweet. Taking my cue from the Recipe #223644 that I had left and some peaches that needed using up, I built a fun and tasty dessert sandwich. Brioche or challah bread would probably work well as would other soft fruits. Experiment with what you have on hand. The results might surprise you!

Provided by SusieQusie

Categories Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

4 slices bread, sliced 1/2 inch thick
2 tablespoons cream cheese (use mascarpone if you have it)
1 ripe sweet peach, peeled, pitted and thinly sliced
2 teaspoons sugar
freshly ground nutmeg (optional)
4 teaspoons butter
powdered sugar (to garnish)

Steps:

Slather 1 side of each bread slice with cream cheese.
On 2 bread slices, arrange peaches accordion style; sprinkle peaches with sugar and nutmeg.
Close up the sandwiches.
Spread butter on 1 side of the bread.
Put butter side down in medium-hot frying pan.
Carefully butter top bread slices.
Toast on each side until bread is golden brown, 3-4 minutes per side.
Serve sprinkled with powdered sugar if desired.

Nutrition Facts : Calories 295.3, Fat 14.4, SaturatedFat 8, Cholesterol 36.1, Sodium 369, Carbohydrate 37.2, Fiber 2.3, Sugar 13.1, Protein 5.4

GRILLED PEACH AND RICOTTA CROSTINI

Grilled Peach and Ricotta Crostini image

Crunchy baguette with a spread of creamy maple syrup and lemon zest-infused ricotta, topped with crispy prosciutto, sweet basil, and a drizzle of maple syrup--ricotta toast at its best!

Provided by Jlopez

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 20m

Yield 16

Number Of Ingredients 11

Ingredients

1 baguette, cut diagonally into 1/2-inch slices
1 tablespoon good-quality extra-virgin olive oil
1 pinch kosher salt
1 cup whole-milk ricotta cheese
1 ½ tablespoons real maple syrup
1 lemon, zested
1 teaspoon coarse kosher salt
2 fresh peaches
5 thin slices prosciutto, or more if needed
6 leaves basil, cut chiffonade style
2 tablespoons maple syrup, or as needed

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place baguette slices on a baking sheet and brush the tops with olive oil. Sprinkle with 1 pinch kosher salt.
Bake in the preheated oven until crisp, about 8 minutes. Remove from the oven and set aside.
Meanwhile, stir together ricotta, lemon zest, maple syrup, and 1 teaspoon kosher salt in a small bowl. Place in the refrigerator.
Preheat a panini grill to 420 degrees F (215 degrees C).
Rinse peaches in cold water, remove pits, and slice into 1/2-inch wedges.
Place 1/2 of the prosciutto slices on one side of the preheated grill and 1/2 of the peach wedges on the other side. Close the grill and cook for 30 seconds. Carefully transfer the peach wedges to a baking sheet (peaches are delicate when sliced so make sure they don't turn too soft). Transfer proscuitto to a baking sheet. Repeat with remaining peaches and prosciutto.
Chop prosciutto coarsely. Spread 1/2 teaspoon of the ricotta mixture onto each baguette slice and sprinkle generously with prosciutto. Top each baguette with 2 to 3 peach slices. Sprinkle with basil and drizzle with maple syrup.

Nutrition Facts : Calories 112.8 calories, Carbohydrate 17.2 g, Cholesterol 6.4 mg, Fat 3.1 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 344.9 mg, Sugar 3.9 g

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