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Adventures in food for curious cooks.

Basil-Peach Toasts


Basil-Peach Toasts

Lynley Jones

Sweet, juicy peaches with basil and a hint of cinnamon, mounded onto mascarpone-slathered sourdough toast.

This recipe was originally featured in What a Peach in our Mostly Plants series.

Makes two toasts.


Basil-Peach Toasts made in the Adventure Kitchen.

Basil-Peach Toasts made in the Adventure Kitchen.

1 medium ripe peach

1/2 teaspoon sugar (optional)

1/8 teaspoon cinnamon

2 slices sourdough, or bread of your choice

About 10-12 fresh basil leaves

2 Tablespoons mascarpone cheese



1. Cut the peach into small chunks (no need to remove skin). Put peaches in a medium bowl and taste a small piece to gauge sweetness. If your peaches are extremely sweet (as they likely are at the height of ripeness), you won't need any sugar, but if they are less sweet you can add up to the full 1/2 teaspoon called for. Add the cinnamon and stir to combine.

2. Toast the bread. While it's toasting, cut the basil leaves into chiffonade (very thin strips). 

3. When the toast is ready, spread each piece with a Tablespoon of mascarpone cheese while it's still warm, so it melts a bit.

4. Pile half the peaches on top of each slice, top with the basil chiffonade and serve.

Ground Cassia Cinnamon

1/2-cup sized jar.

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