Sunflower Sourdough Peach Toast with Microgreens

Servings: 2

• 2 slices Sourdough Bread
• 2 tbsp. Olive Oil or Butter
• 2 tbsp. Camel City Mustard Microgreens
• 4 tbsp. Goat Cheese, softened
• 1 Fresh Peach, peeled and sliced into 1/4" wedges
• 2 tbsp. Honey
• 1 spring Fresh Thyme
• Salt & Black Pepper, to taste

For the Peaches:

1. Peel the skin off the peach. Slice into 1/4" thick wedges.
2. Add the a hot nonstick skillet with 1 tablespoon water, 1 tablespoon honey, and the fresh thyme leaves. Cover and simmer for 5-7 minutes, until tender.

To Assemble:

1. On a hot griddle, drizzle with olive oil or slather with butter the sourdough slices. Cook until both sides are crispy and golden brown, about 1-3 minutes on each side.
2. Add a generous layer of softened goat cheese on the toasts.
3. Add a single layer of the caramelized peaches.
4. Add the mustard micro greens.
5. Add a drizzle of the remaining honey.
6. Season with salt and black pepper to taste. Enjoy!