Grilled Peaches, Goat Cheese & Prosciutto Brioche

Aka the bite that made me fire up the grill for 4 slices of fruit

Some recipes are meals. This one is more of a moment.

These grilled peach toasts are the kind of bite you make when it’s too hot to cook, too pretty to ignore the fruit bowl, and you're trying to convince yourself that toast + wine is a balanced lifestyle.

We’ve got salty prosciutto, tangy goat cheese, warm peaches doing the absolute most, and a little honey to tie it all together. It’s a soft flex. And yes — I made my husband light the grill just for this.

Ingredients

• 2 ripe peaches (firm enough to grill)

• Soft goat cheese (chèvre or whipped)

• 4–6 slices of rustic bread or baguette

• Prosciutto (a few slices, torn into bite-sized ribbons)

• Olive oil (for grilling)

• Honey, for drizzling

• Optional: fresh thyme, flaky salt

Instructions

1. Prep your peaches
Slice peaches into wedges — not too thin or they’ll fall apart on the grill.

2. Grill like it’s for the plot
Brush with olive oil and grill each side for ~2 minutes until you see those dreamy char lines.

3. Toast your bread
You can grill it too (if you’re feeling efficient) or just toast until golden.

You won’t see me making bread here. . .

We live in France, the professionals have that covered.

4. Build your bites
Spread a generous layer of goat cheese on the warm bread. If you have time and want to jazz it up, use a piping bag to pipe the cheese onto the brioche. Top with grilled peach wedges, a few ribbons of prosciutto, and a drizzle of honey.

5. Finish strong
Add thyme if you want to feel like a herb girlie. Sprinkle flaky salt if you're dramatic.

Serve With

• A crisp glass of white wine or a peachy spritz

• A napkin and an excuse to call this dinner

Little Notes

• This isn’t a recipe that wants perfection — it just wants 5 minutes of attention and a good cheese-to-toast ratio.

• Cut into bite-sized squares for peak apero energy.