Goat Cheese and Bacon Tartine with Peach Onion Jam

Now, before you get offended at such a fancy word as tartine, let me explain. Tartine is the french word for open face sandwich. See, you can relax a little bit. So at your next party, you can tell your guests they aren’t eating toast, they aren’t eating bread with cheese smeared on it, they are definitely not eating crostini. You can tell them they are eating a tartine. And just like that, you will look like an Iron Chef in front of them. I’m only looking out for your best interests. It’s what keeps me up at night. I also loosely use the word jam here. It’s more like a chunky jam and less like a spreadable jam. Dump and go with this jam. How appetizing does that sound? Chunky jam? Aren’t you glad you stopped by? Just don’t tell people they are eating chunky jam. Your Iron Chef title will be immediately stripped.

This tartine is the perfect mix of sweet and salty, savory and tangy. Serve it up as an appetizer or just a light lunch. You can even leave the bacon out and make it vegetarian. Moral of the story: this is a tasty way to use up those peaches that are giving you sad, puppy eyes for not enjoying them in their prime. Let’s show these peaches some respect…by eating them.

Our ingredient line up is as follows:

From Top Left to Right: Goat cheese, balsamic vinegar (or is that worchestire sauce?), peaches, onions, crusty bread, bacon, and worchestire sauce (or is that the balsamic? I didn’t think this through!). Speaking of not thinking things through, I forgot to add the fresh thyme and white wine. It’s called cooking on the fly and boy is it exhilarating!

We caramelize our onions. Low and slow is key here. Once they are golden, we add our peaches and thyme so there’s a little peach on skillet action.

Our wine is added into the peaches and onions. Save a little for yourself at the end. A glass of white wine plus this tartine sounds like an acceptable dinner to me. Our jam is finished with the worchestire sauce and balsamic. Taste for seasoning as per usual.

Some assembly required: toast, goat cheese, peach onion jam, crumbled bacon. Done and done! You can get all fancy like and cut these tartines into thirds. It will make this appetizer go a long way.

This was me. I did this. I didn’t have patience to cut into thirds. I smell bacon and become like a cave woman. MUST EAT BACON. WITH HANDS. You get the drift. Happy tartine makin’!

Print Recipe

Peach and Onion Jam Tartine with Goat Cheese

Prep Time 15 minutes
Cook Time 30 minutes



Prep Time 15 minutes
Cook Time 30 minutes



  1. Preheat oven to 375. Place bacon on a baking sheet and wait for the oven to preheat. Once preheated, put the bacon in the oven for 10-12 minutes.

  2. In a large skillet over medium low heat, melt butter. Once hot, add onions, stirring every few minutes. Cook onions until golden brown, about 20-30 minutes.

  3. Add peaches, 1 tsp salt, 1/2 tsp pepper, and thyme. Cook for 2 minutes, stirring once. Add wine or chicken stock and let it reduce by half.

  4. Once the liquid is reduced, add worchestire sauce and balsamic. Cook one more minute, stirring. Remove from heat.

  5. Take bacon out of the oven and switch oven to Broil. Once bacon has cooled, crumble it.

  6. Place bread slices on a sheet pan and toast under the broiler. This shouldn’t take more than a couple of minutes. Remove bread from oven.

  7. To assemble the tartine, spread goat cheese on toast and top with peach onion mixture. Sprinkle the crumbled bacon on top. Cut the tartine into thirds. Serve.

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