This open-faced sandwich recipe came to me at a farmers' market in Provence, when I fell in love with some purple zucchini and fragrant peaches. The combination might seem surprising at first glance, but it works wonderfully: the meltingly tender texture of the grilled zucchini pairs perfectly with the sweet freshness of the peaches and the creaminess of the fresh goat cheese.
I use cornbread to comply with the gluten-free requirement, but you can adapt this recipe with any bread of your choice. What I love about this dish is that it can be served both warm and cold, perfect for summer meals on the patio.
The zucchini provides fiber and sweetness, while the peaches add vitamins and a touch of sweetness that balances everything. Fresh basil awakens all these aromas with its characteristic freshness.
You can absolutely prepare the zucchini in advance and assemble the tartines at the last minute. This recipe is perfect for both light lunches and dinners with friends.
Grilled courgette toasts with goat cheese and peaches
4
portions30
minutes40
minutes300
kcal1
hour10
minutesSummer toasts on cornbread, topped with grilled zucchini, fresh goat cheese, and peach slices. A light and colorful dish that celebrates the flavors of summer.
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Ingredients
4 thick slices of gluten-free cornbread
2 zucchini medium
2 ripe peaches
200g of fresh goat cheese
15 fresh basil leaves
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
1 clove of garlic
Fleur de sel
Freshly ground pepper
Preparation steps
- Wash the courgettes and cut them lengthwise into 5mm slices. Brush them with olive oil on both sides.
- Heat a griddle or grill pan. Grill the zucchini slices for 3-4 minutes on each side until tender and charred.
- Meanwhile, wash and pit the peaches, then slice them thinly.
- Rub the slices of bread with the cut-in-half garlic clove, then lightly brush them with olive oil.
- Toast the bread for 2-3 minutes on each side until golden brown and crispy.
- Spread the goat cheese on each slice of warm bread.
- Arrange the grilled courgette slices and peach slices harmoniously on top.
- Drizzle with a little balsamic vinegar, sprinkle with chopped basil leaves, season with fleur de sel and pepper.
📝 Notes
These open-faced sandwiches will keep for 2 days in the refrigerator once assembled. For a more substantial meal, serve with a green salad with fresh herbs.
💡 Chef's Tips
Choose peaches that are ripe but not too soft so they retain their shape. If your zucchini are very large, remove the seeds from the center. For a change, you can substitute buckwheat pancakes for the bread.
🔄 Variations
- Autumn version: replace the peaches with fresh figs and add chopped walnuts
- Mediterranean version: add some halved cherry tomatoes and black olives
