Grilled Peach Toast with Cherry Chutney, Basil and Brie

Mountain White
Mountain White

This summer snack recipe combines seasonal fruits and herbs with creamy brie on toast.


  • 1 Ripe Peach, sliced
  • 4-6 oz. Brie, sliced
  • 2 Sprigs Fresh Basil, minced
  • ¼ C. Cherry Chutney (see below)
  • 2 Slices Canyon Bakehouse Mountain White Bread

Cherry Chutney

  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Minced Shallots
  • 2 C. Pitted Cherries, pitted
  • 2 Tsp Minced Fresh Basil
  • Pinch of Salt
  • Fresh Ground Pepper, to taste
  • ¼ C. Red Wine
  • 2 Tsp. Honey



  1. Place a saucepan with olive oil over medium heat.
  2. Sauté minced shallots until transparent.
  3. Add minced basil to the saucepan and sauté for 1 minute.
  4. Add pitted cherries and cook for 5 minutes, until soft. Press with a fork to release juices.
  5. Add red wine and honey.
  6. Bring the mixture to a simmer and reduce to ½ volume before removing from the heat.
  7. Allow the cherry chutney to cool at room temperature.
  8. Meanwhile, place the sliced peaches on a heated grill. Grill for 2-4 minutes on each side.
  9. Spread the toast slices with the cooled cherry chutney.
  10. Top the chutney with sliced brie, grilled peach slices and fresh basil leaves.