Three Summer Toast Recipes

Three summer baguettes.

Bright. Fresh. Simple.

Which one are you trying first?

Toast #1 🍑

Peach, Burrata & Hot Honey Baguette Toast

Serves 4-6

Ingredients

1 long French baguette

2-3 ripe peaches, thinly sliced

2 balls of burrata (8 oz or more), torn into pieces

1–2 tbsp olive oil

1 tsp fresh thyme leaves (or lemon thyme)

Hot honey, for drizzling (store-bought or homemade — see below)

Flaky sea salt & fresh cracked black pepper

Homemade Hot Honey (optional):

¼ cup honey + ½–1 tsp red pepper flakes + Warm in a saucepan or microwave until thin and infused. Strain if you like it smooth.

Directions

  1. Cut the baguette in half lengthwise like you’re making a sandwich.

  2. Drizzle or brush the cut sides with olive oil. Toast in the oven at 400°F (200°C) for about 5–7 minutes until crisp and golden, or grill it for a charred effect.

  3. Prep the peaches. Use raw peaches for juicy sweetness, or grill them briefly for a smoky caramelized touch. Slice in 1/4” slices.

  4. Spread torn burrata over the baguette and layer with peaches. Sprinkle with fresh thyme leaves and drizzle generously with hot honey right before serving. Finish with a touch of flaky salt.

  5. Slice the baguette into 2- to 3-inch sections for serving. Best enjoyed warm or at room temperature.

Toast #2 🍓

Warm Strawberry & Whipped Ricotta Baguette

Ingredients

1 long baguette, halved lengthwise

1 cup whole-milk ricotta cheese

1½ cups fresh strawberries, hulled and sliced

1 tablespoon of granulated sugar or honey for the strawberries

1 tablespoon olive oil (for brushing the baguette)

1 tablespoon balsamic glaze (optional, for drizzling)

A few fresh basil leaves, thinly sliced

Flaky sea salt to finish

Directions

  1. Preheat your oven to 400°F (200°C). Slice the baguette in half lengthwise and brush the cut sides with olive oil. Toast on a baking sheet for 8 minutes until golden and crisp.

  2. While the bread toasts, whip the ricotta in a bowl using a fork or small whisk for 1 to 2 minutes until smooth and airy. For an extra-silky finish, you can blend it briefly in a food processor.

  3. In a dry skillet over medium heat, warm the sliced strawberries for 2 to 3 minutes, just until they soften and release some juice. Add 1 tablespoon of sugar or honey for a sweeter compote.

  4. To assemble, spread a generous layer of whipped ricotta over the warm toasted baguette. Spoon the warm strawberries over the top. Drizzle with balsamic glaze if using, then sprinkle with flaky sea salt, freshly cracked pepper, and the sliced basil and thyme if desired.

  5. Slice into 3” slices and serve slightly warm or at room temperature.

Cherry & Blackberry Brie Baguette 🍒

Serves 4–6

Ingredients

1 long baguette, halved lengthwise

6 oz Brie cheese, sliced or torn into chunks (rind on or off — your call)

1 cup fresh cherries, pitted and halved

½ cup fresh blackberries

1 tsp olive oil (for brushing the baguette)

1–2 tsp honey or maple syrup (optional, for extra sweetness)

Fresh thyme leaves

Flaky sea salt and black pepper, to finish

Directions

  1. Preheat your oven to 400°F (200°C). Slice the baguette in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side up. Bake for 8 minutes. Remove and top with Brie so it melts with the heat from the baguette.

  2. Top with cherries and blackberries, nestling them into the cheese. If you’re using honey or maple syrup, drizzle a little over the fruit for extra gloss and sweetness.

  3. Bake for 7–10 minutes, or until the Brie is melted and the fruit looks jammy and warm. Keep an eye on it — you want everything soft and gooey but not burned.

  4. Remove from the oven and sprinkle with fresh thyme leaves. Add a pinch of flaky sea salt and a little black pepper to bring out the complexity. Let cool slightly, then slice into 3” portions and serve warm.

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Old Fashioned Lemon Oatmeal Bars