Sweet Grilled Peaches n' Cream Cheese Toast

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Wait.

Didn’t yesterday’s recipe include fruit + cream cheese?  Well, so does today’s. 

I often forget about the deliciousness that is cream cheese until I find it lurking in the back of the fridge behind 3 jars of salsa, 4 jars of nut butter, pickles, ketchup, and the like.  Those little tubs are so good at hiding! 

When I do come across cream cheese it’s in 1 of 3 states:

  1. opened—most likely months ago—and moldy
  2. unopened, expired, and moldy
  3. unopened, expired, but miraculously not moldy

I grew up adoring the combination of rye toast, cream cheese, and black raspberry jam.  Just thinking about the partially melted but super creamy texture when spread on a piece of crispy toast makes me weak. 

As soon as you taste this you will understand why I couldn’t wait even one day longer to share. 

Now don’t jump to conclusions thinking all I did was spread cream cheese on toast then throw a grilled peach on top.  While that would be excellent in itself, you know there had to be something else involved.

Like a marinade for the peaches.

And a crunchy, toasted topping.

It can serve as a fancy but simple breakfast, a fun appetizer, or even dessert.

This recipe has no rules.

Except that you should most definitely make extra. 

Print this!

Sweet Grilled Peaches n’ Cream Cheese Toast 

gluten-free // yields 6-8 slices of toast

  • 6 pieces of gluten-free bread*
  • 2-3 large peaches, slightly soft to the touch
  • 3 tablespoons raw honey
  • 1.5 tablespoons extra virgin unrefined coconut oil, melted
  • 1 tablespoon balsamic vinegar
  • pinch of salt
  • 1/4 cup chopped pecans
  • 3 tablespoons unsweetened shredded coconut
  • cream cheese
  • oil to grease the bread
  1. Preheat your grill to about 400 degrees, med-high.
  2. Whisk together the honey, melted oil, vinegar, and salt until well combined.
  3. Slice the peaches into rounds that are about 1/4” thick.  I like to cut a thin “heel” piece off first then cut the slices.
  4. Coat the slices in the wet mixture on both sides and place on a plate.
  5. Very lightly grease your bread with oil.
  6. Heat a dry pan over med-low and toast your pecans stirring every minute until lightly toasted then empty into a bowl.
  7. Toast the coconut the same way then remove from the pan.  It will burn quickly.
  8. Grease your grill grates then place the peaches and bread on the grill leaving enough room to flip.
  9. Grill the bread for about 1-2 minutes per side until lightly toasted, and grill peaches for about 2-4 minutes per side until nicely charred.
  10. Whip/mash your cream cheese with a fork to soften then spread a thick layer on each slice of toast.
  11. Place a peach round on top and sprinkle with toasted pecans + coconut.
  12. Or, let the toast cool and chill the peaches.  Once cooled, you can assemble in the same way and serve cold.

notes:  If using gluten free bread go for a thick bread like millet or brown rice bread.  If using gluten bread I recommend using a very sturdy bread, not a soft sandwich bread.  If your peaches are too ripe, they will have a hard time being flipped on the grill.  You want to use a firm peach that has just a little give to it.

Ashley