Almond and Peach Toasts

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 toasts
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1/3 cup raw unsalted almond butter

2 tablespoons unsalted butter, at room temperature 

4 slices thin whole-grain bread, lightly toasted, such as Mestemacher

1 medium ripe peach or nectarine, pitted and sliced into 1/4-inch wedges 

1 tablespoon Greek honey (see Cook's Note)

1/4 cup fresh basil leaves, torn 

1/4 teaspoon flake salt, such as Maldon, optional


  1. Put the almond butter and butter in a medium bowl and beat with a hand mixer on medium speed until light and fluffy, about 1 minute. Top each toast with some of the butter mixture, peach or nectarine slices, 1/2 teaspoon honey and some basil. Garnish the tartines with a sprinkle of Maldon salt, if desired, and serve.

Cook’s Note

If Greek honey is unavailable, you can make your own: Warm 1/4 cup of honey in a small saucepan over low heat, then add 2 sprigs of fresh thyme. Remove from the heat and let steep for 5 minutes before using.