This post was made in partnership with Soignon USA
Toasted crusty ciabatta with a Soignon's Whipped Goat's Milk Cheese is the base for many additional toppings, from breakfast radishes, thinly sliced and sprinkled with flaky sea salt, to a pile of fresh microgreens. Or, in this case, the perfect meal for a summer breakfast or addition to a seasonal brunch table, using the stone fruit that it's season to make a warm fruit salad. The tanginess of the cheese and the combination of tartness and sweetness of the fruit mix beautifully. Topped off with a fresh burst of mint this is a bright and exciting bite.
What You'll Need:
1 4.9oz container of Soignon's Whipped Goat's Milk Cheese
ciabatta or baguette, or a similarly crusty bread, toasted
a variety of summer stone fruit: peaches, nectarine, cherries, plums
fresh mint (or lemon balm or basil) for serving, optional
What You'll Do:
1) Preheat the oven to 350F and line a baking tray with parchment or wax paper. Wash and slice a selection of stone fruit and add them to the baking tray. Pop the fruit into the oven for about 10 minutes, or until they are just beginning to soften.
2) Toast the bread and spread with Soignon Whipped Goat's Milk Cheese. When the fruit is warmed through and soft, pull from the oven and top the toasts. Sprinkle fresh mint on top and dig in!