Marinated Peach Tartine with Whipped Feta, Thyme & Shiso

Marinated Peach Tartine with Whipped Feta, Thyme & Shiso

Serves 2

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)
Flaky salt 

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. 

To Assemble 

2 slices of bread (we love using a sourdough
Olive oil 
Flaky salt
Black pepper 

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. 

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