Marinated Peach Tartine with Whipped Feta, Thyme & Shiso
1 large/2 smaller peaches, sliced into ½” sections or cut into ½” dice
- 1 teaspoon fresh thyme leaves
- 3 large leaves shiso or basil, cut into thin ribbons
- A few thin slices jalepeño, optional
- 2 teaspoons muscatel or white wine vinegar
- 1 teaspoon lemon juice (or more vinegar)
- ½ - 1 teaspoon honey (depending on the sweetness of the fruit)
- 6 ½ ounces feta
- 1-2 tablespoons yogurt (see note)
- 2 slices of bread (we love using a sourdough)
- Olive oil
- Kosher salt
- Flaky salt
- Black pepper
For the Marinated Peaches
- In a bowl, combine all ingredients and a pinch of flaky salt. Toss to combine everything, and let marinate at least 10 minutes and up to a few hours.
For the Whipped Feta (makes approx 1 cup)
- Crumble feta into the bowl of a food processor, and add 1 tablespoon yogurt. Pulse the food processor to bring everything together, adding more yogurt and scraping down the sides of the bowl as necessary. Once it starts to thin out a bit, let it run for 20-30 seconds until smooth. Season to taste with salt if needed (be sure to taste first, since different types of feta have different levels of salt!). Leftovers will keep for 5 days or so in the fridge.
Note: the amount of liquid in feta varies by milk type and preparation method. You will likely need to loosen the cheese up a bit, which is why we call for yogurt here. If you feel like your cheese might have a higher water content and not need any yogurt, try running it in the machine without the addition to start, and add yogurt in as needed.
- Grill or toast the bread, and spread a layer of whipped feta on top. Spoon peaches over the toast, and drizzle with good olive oil, honey (if desired), and garnish with flaky salt and a few grinds of black pepper. Serve immediately.