Recently, I’ve come to discover that I’m a big fan of breakfast toast. But not the slice of wheat bread and avocado way. Like the hunk of French bread lightly toasted with ALL the toppings kind of way. They’re oh so filling, easy and delicious. For example, this Baked Balsamic Peach Breakfast Toast! Complete with Blue Cheese and Fig Jam.
Omg I just love breakfast toast. Actually, I love toast in general. SO let’s add a few of my favorite things to said breakfast toast:
Number 1: Peaches. This Baked Balsamic Peach Breakfast Toast obviously needs some peaches. It’s summer time AKA peaches time. They’re a must have for this season. I love baking peaches because it makes the juicy sweet fruit even sweeter (Prefer them grilled? I got you! Head on over this way for a tasty grilled peach crostini – easily doubles as a breakfast toast!).
Number 2: Balsamic vinegar. In the form of a balsamic reduction. That tangy syrup on top of “sweetened by baking” peaches?? YES please!
Number 3: Yuuuuup. Blue cheese. A little savory to go with all that sweet. Treat yourself and by a fresh wedge at the cheese counter. After my first trip to the cheese counter, I never went back to the already crumbled stuff. SO much more flavor! Totally worth it.
Number 4: Pugliese bread. You guys. I’m in LOVE with this bread. It’s my go to for any kind of toasted bread get up: crostini, breakfast toast, bruschetta…Like sourdough but with a little more flavor, same chewy inside and crunchy outside but easier to work with. Honestly, just gimme a slice of pugliese and some cheese and dinner is served!
Number 5: Fig jam. YES fig jam!!! SO GOOD with this Baked Balsamic Peach Breakfast Toast. It complements the blue cheese and baked peaches perfectly, and pairs wonderfully with the balsamic reduction. A couple dollops and you’re set!
Add some freshly diced mint and you’re Baked Balsamic Peach Breakfast Toast is good to go. I could literally eat this every day. Recipe in 3, 2, ????????.Print
- 2 slices pugliese bread, 1/2 inch each
- 1 peach, pit removed, halved and then quartered (8 slices)
- 1/4 cup fresh blue cheese crumbles (I used Salemville Smokehaus Blue for a smokier flavor)
- 1 stem fresh mint, roughly chopped (I used fresh lemon mint from the garden!)
- 2 tablespoons fig jam
- 1/4 cup balsamic vinegar
- 1 tablespoon extra virgin olive oil for brushing
- Preheat oven to 400˚F. Place a piece of foil on a baking sheet.
- Lightly brush each slice of bread with olive oil. Place 4 peach slices on each piece. Top with blue cheese crumbles.
- Place slices on prepared baking sheet.Cook on a center rack in the oven for 7-8 minutes. Change the oven setting to a 500˚F broil and cook for 1 to 2 more minutes, until blue cheese is bubbling and bread is toasted. Keep an eye on it! Remove and let cool 2 minutes.
- While the bread is baking, make the balsamic reduction: Pour balsamic vinegar into a small pot over medium low heat. Cook for 10 minutes, until somewhat thickened but not syrup. Vinegar should steam but not bubble.
- Immediately drizzle reduction on top of toasts. Top with drops of fig jam and chopped mint as desired. Serve immediately.