Califonia Bountiful

Peach toast with garden honey and spicy bush basil

Justin Wangler came up with this idea when his wife was pregnant, and her No. 1 craving was bruschetta piled high with tomatoes. One day, there were no ripe tomatoes in his garden, so he grabbed a peach from the backyard tree and discovered a delicious new take on toast.

ChefsĀ Justin Wangler and Tracey Shepos Cenami
Jackson Family Wines, Santa Rosa

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16 slices sourdough baguette, each 1 inch thick
About 2 cups extra virgin olive oil
Kosher salt, to taste
4 ripe peaches, halved, pitted and cut into wedges
1 scant cup honey
Sel gris or other moist, coarse salt, for finishing
1⁄4 cup small, fresh bush basil leaves


Prepare a gas or charcoal grill for direct cooking over medium-high heat. Brush grill grate clean. Lightly brush both sides of each bread slice with oil (about 1 tbsp. per slice) and sprinkle with kosher salt. Grill slices, turning once, until golden brown on both sides. Using tongs, transfer slices to a serving platter.

Top baguette slices with peaches, dividing them evenly. Drizzle each peach-topped toast with a scant 1 tbsp. honey and 1 tbsp. olive oil. Sprinkle with sel gris and then garnish with basil leaves. Serve immediately.

Serves 8

Wine recommendation: Kendall-Jackson Vintner's Reserve Riesling

Recipe reprinted with permission from "Season," by Justin Wangler and Tracey Shepos Cenami, copyright 2018, published by Cameron + Company. Photos by Alan Campbell. See Book Reviews for more information.

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