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Goat Cheese Peach Sandwich

Goat Cheese Peach Sandwich

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Lunches are my biggest challenge.  We work from home, but that does not mean I want to spend hours making lunch for us.  I want the meal to be quick but delicious and still homemade.  While we were in France we were digging on these amazingly good sandwiches filled with things beyond jambon.  Cheese, marinated veggies as well as the food were the stars of these quick but easy lunches.  Quick enough to grab and run, or sit at one’s desk and work.  Once home I started playing around with ingredients around the house, and peaches kept coming into the scene.  Then this amazingly delicious and easy Goat Cheese Peach Sandwich recipe was born.

Goat Cheese Peach Sandwich

This recipe is so easy that I almost feel silly calling it a recipe and not just an idea.  I did play around with different flavors to go along with the tangy goat cheese and the ever so juicy and sweet peaches.  I used fresh thyme and basil, as well as a balsamic drizzle.  Every time I kept coming back to cilantro and fiery Harissa both really rounded out the tangy and sweet components.  Trust me on this one! It is amazing.  If you cannot find Harissa flakes, Aleppo works really well as well you can substitute parsley for the cilantro.  You definitely want to warm the goat cheese until very lightly golden on the baguette before adding the cool slices of peach.  The crunch of the baguette and warm cheese highlights rest of flavors.

Peaches are in an abundance out in California, as I imagine they still are in other parts of the country (they were in France too), so take advantage and up your lunch game!

Recipe:  Goat Cheese Peach Sandwich

** serves two


1/2 of a baguette
6 ounces of goat cheese
1 large juicy peach
1/4 bunch of cilantro leaves (or parsley if you do not like cilantro)
harissa flakes or Aleppo flakes work too

How to

Preheat oven to 425.

Slice the 1/2 of a baguette down the middle then cut in half.

Evenly spread the goat cheese on each side of the baguette.  Place onto a baking sheet, and slide into the oven.  Cook just until the cheese is lightly golden (very lightly) and warm to the touch.

Remove from the oven.

Place the baguettes on a serving plate, top with the peach slices and the cilantro.

Sprinkle with the Harissa and then close like a sandwich.



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