Just 7 ingredients and 20 minutes required for your new essential summer dessert. Recipe by: A Cozy Kitchen
- 1/2 cup honey
- 1 calabrian chile or fresno chile, sliced
- 1/2 teaspoon crushed red pepper
- 2 (8-ounce) logs Roth Plain 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
- Sliced bread, for serving (optional)
To Make the Hot Honey:
In a small saucepan, add honey, chile and crushed red pepper. Turn the flame to medium. When honey reaches a gentle simmer, remove from heat and allow to steep for about 10 minutes. If serving right away, you can leave the peppers in it. If you’d like to serve this the next day, you can strain the honey and store 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. In a medium bowl, add peaches and toss with olive oil. When the grill (or grill pan) is 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 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. Transfer to a piping bag OR if not using right away, transfer to an airtight container and store in the fridge. (You may need to give it a good stir if it’s chilled.)
Pipe or spoon the whipped goat cheese onto sliced bread, and smooth it out. Top with grilled peaches and hot honey.