For the Marinated Peaches
1 large or 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)
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)
6.5 ounces feta
1-2 tablespoons yogurt (see note)
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.
2 slices of bread (we love using a sourdough)
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.