Whipped Goat Cheese with Grilled Peaches and Hot Honey
Fluffy whipped goat cheese piped on toast and topped with grilled peaches and hot honey.
- 1/2 cup honey
- 1 calabrian chile or fresno chile sliced
- 1/2 teaspoon crushed red pepper
Whipped Goat Cheese:
- 16 ounces Roth Chèvre room temperature
- 1/2 cup + 2 tablespoons heavy cream
- 3 ripe yellow peaches cut into 1/2-inch slices
- 1 tablespoon olive oil
- Kosher salt
To Make the Hot Honey:
In a small saucepan, pour in the honey, sliced chile and crushed red pepper. Turn the flame to medium and when it reaches a gentle simmer, remove from the heat and allow to steep for about 10 minutes. I served this right away, so I left the peppers in it for good looks. If you’d like to serve this the next day, you can strain the honey and store it in an airtight container in the fridge.
To Grill the Peaches:
Preheat your grill. You can also do this using a grill pan over the stove. To a medium bowl, add the peaches and toss with the olive oil. When the grill or grill pan are preheated, add the sliced peaches and cook on each side for about 1 minute. Remove and transfer back to the bowl. Sprinkle with a few pinches of salt.
To Make the Whipped Goat Cheese:
In a food processor, add the goat cheese and heavy cream. Pulse until very smooth, scraping down the sides as necessary. If the goat cheese is not room temperature it may need to come to room temperature to get super smooth. When the goat cheese is smooth, transfer to a piping bag OR if not using right away, you can transfer it to a air tight container and store in the fridge. (You may need to give it a good stir if it’s chilled.)
Pipe the whipped goat cheese onto the sliced bread or you can spoon it on and smooth it out onto the bread slices. Serve with the grilled peaches and hot honey.
Serving: 6g | Calories: 240kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 20mg | Fiber: 12g | Sugar: 2g