Grüner Altenburger goat’s cheese bruschetta with grilled peaches
Experience a sophisticated raclette evening with crispy buttered white bread and delicately caramelized peach slices. The velvety goat's cheese, refined with garlic and fresh thyme, melts perfectly on the raclette grill and is refined with a hint of honey. Serve with a dash of balsamic cream and sea salt flakes. A real treat, sweet and savory at the same time!
Preparation time 30 minutes
Cooking time 15 minutes
Ingredients
8 portions
- 8 slices of white bread, cut about 1-1.5 cm thick
- 1 tbsp butter
- 1 peach
- 1 tbsp olive oil
- 1 tbsp sugar
- 150 g Der Grüne Altenburger natural goat roll
- 1 clove of garlic, finely chopped
- 2 tbsp olive oil
- ½ organic lemon, juice and zest
- 1 tbsp honey
- 2 sprigs of thyme
- Salt and pepper
- 1 tbsp balsamic cream
Preparation
- Preheat the SEVENTO raclette grill to level 3.
- Butter the slices of bread. Wash and halve the peach and cut the halves into 0.5 cm thick slices. Mix the peach slices briefly with the olive oil and sugar in a bowl.
- Roughly chop the Grüner Altenburger goat’s roll and garlic.
- Blend the goat’s cheese, garlic, olive oil, lemon juice and zest in a food processor until smooth. If necessary, add a dash of water between blending to make the mixture thicker.
- Toast the white bread and peach slices on the griddle for about 5 minutes. The bread should be crispy and browned, the peach slices soft and caramelized.
- Remove both from the plate and set aside.
- Divide the cheese mixture between the pans, add a little honey and thyme leaves and bake in the raclette grill until the mixture is completely melted and the surface is lightly gratinated.
- Spread the cheese mixture on the slices of bread and top with peach slices.
- Enjoy with freshly plucked thyme, balsamic cream and sea salt flakes.
