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January 26, 2023

Peachy Goat’s Milk “Brie-oche” Toasts


  • 4 medium ripe peaches, peeled, diced
  • 2 Tbsp. granulated sugar
  • 1 tsp. amaretto liqueur
  • 1 lb. loaf brioche, cut into 12 slices
  • 5 Tbsp. butter, melted
  • 9 oz. Ile de France® Le Briede Chèvre, very cold


  • Preheat oven to 375ºF. In a medium sized bowl, mix together the peaches, sugar and amaretto. Macerate for 1/2 hour, stirring occasionally.
  • Slice each piece of brioche in half vertically, and lightly coat both sides of each piece with butter using a pastry brush. Place on a baking sheet and bake for 5-7 minutes. Turn slices over and bake for 5 minutes longer, or until brioche is toasted. Remove from oven and cool.
  • Drain liquid from peaches into a blender, reserving the peaches. Add 2 Tbsp. diced peaches to the blender and purée until smooth. Pour liquid back into bowl of peaches and mix together.
  • When ready to serve, slice the cheese into 24 thin slices. Top each brioche toast with a slice of the Le Brie de Chèvre and 1 tsp. of peach compote.

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