Tag Archives: Peach Jam

Sourdough Toast with Goat Cheese and Peach Jam

Sourdough Toast with Goat Cheese and Peach Jam
This super easy toast is one of Jill’s favorite thing I make for breakfast or brunch. It’s pretty awesome. Thick sliced crusty broiled sourdough bread that is soft and toothy in the middle and on the bottom. A schmear of goat cheese and cream cheese topped with your favorite jam.

Today I used a Peach jam from one of our favorite Texas cities… Fredricksberg,TX. It’s a little german town in the hill country of Texas. Small town that has a influx of artists and chefs that create NYC type of food out in the middle of almost nowhere. When you head west out of Austin, you just exhale all the stress of city life and breath in small town america while not skimping on quality food and drink.

Sourdough toast broiled with some butter
2 part Goat Cheese and 1 part cream cheese
Favorite Jam

Directions: Broil your toast with a little butter until browned or closed to burnt. A schmear of goat cheese and cream cheese. Put it back in the over for 40 seconds until the spread is easily spreadable. Top with Jam and enjoy with your cup of coffee or orange juice.


Balsamic chicken sandwich with caramelized goat cheese onions and whiskey peach jam

Balsamic Chicken Sandwich with caramelized goat cheese onions and whiskey peach jam

  • Servings: 2
  • Difficulty: easy
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Balsamic Chicken Sandwich with caramelized goat cheese onions and whiskey peach jam

I ran across a new web site www.Food52.com that looks like it has some good recipes so decide to try some. I made some tweaks but credit the author for the concept. It was college football game night so a sandwich sounded about right.

We loved how this one turned out. The peach whiskey jam and the balsamic vinegar give a sweetness that goes so well with the tang from the goat cheese caramelized onions.

2 chicken breasts
2 tbs of Dukes mayo
1 loaf of bread from the bakery (I used Cibata)
1 red onion, caramelized
2 tbs of goat cheese
For the chickenmarinade:
1.5 cups balsamic vinaigrette
Kosher Salt and Pepper
2 tbs olive oil
For the peach jam:
1 peach, peeled and chopped
2 pinches of cayenne pepper
2 tbs of sugar
2 tbs Whiskey
1 pinch sea salt


  1. Marinate the chicken overnight with balsamic vinegar, salt and pepper.
  2. 30mins prior to eat. Take two pots or skillets and make your caramelized onions and goat cheese mixture and your Whiskey peach sauce. .
  3. One skillet on medium-low heat add your sliced onions, olive oil, pinch of salt and pepper and cook until caramelized. Takes about ten minutes. When done remove from heat and add goat cheese to the top.       Don’t stir it in.
  4. In the other skillet add your peeled and diced peach, sugar and cayenne and cook on medium heat until soft. Mash them up into a paste and add your whiskey. Carefully tilt your pan towards the flame until the alcohol ignites. After it burns off put it on low heat and stir occasionally.
  5. Third skillet on medium heat with some olive oil and add your sliced chicken and half of the marinade. Cook it down until the chicken is cooked and the balsamic has reduced into a syrup. Be carful not to burn it.
  6. Slice your bread and on the bottom smear your peach jam, then the sliced chicken, then the onion goat cheese mixture. Add Duke Mayo on the top and enjoy.