Kendall-Jackson Vintner’s Reserve Riesling
PEACH TOAST with garden honey and spicy bush basil
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.
Serves 8
Top baguette slices with peaches, dividing themevenly. 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.
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.
Kendall-Jackson Grand Reserve Chardonnay
38
July/August 2020
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