Peachy Brioche Toasts with Brie Cheese | Ile de France


Our new Ile de France® Le Brie de Chèvre – a mild, tangy goat's milk cheese with the smooth, creamy texture of Brie – shines in this light, summery appetizer, perfect for a cocktail party dessert or even brunch.

Tip: This recipe is also delicious with our new Chevremousse spreadable goat cheese.
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At a glance
Soft-Ripened Cheeses
4 Medium ripe peaches, peeled, diced
2 Tbsp.Granulated sugar
1 tsp. Amaretto liqueur
1 lb. Loaf brioche, cut into 12 slices
5 Tbsp. Butter, melted
2 tsp. Freshly grated orange peel
9 oz. Ile de France® Brie, very cold


1.Preheat oven to 375ºF. In a medium sized bowl, mix together the peaches, sugar and amaretto. Macerate for 1/2 hour, stirring occasionally.

2 .Slice each piece of brioche in half vertically, and lightly coat both sides of each piece with butter using a pastry brush. Place on a baking sheet and bake for 5-7 minutes. Turn slices over and bake for 5 minutes longer, or until brioche is toasted. Remove from oven and cool.

3.Drain liquid from peaches into a blender, reserving the peaches. Add 2 Tbsp. diced peaches to the blender and purée until smooth. Pour liquid back into bowl of peaches and mix together.

4. When ready to serve, slice the cheese into 24 thin slices. Top each brioche toast with a slice of the Brie and 1 tsp. of peach compote.

Additional Tips