Breakfast Peaches Tartine
1 pkg Mulay’s Breakfast Ground
2 ripe peaches, thinly sliced
100 g goat cheese (like Chèvre)
50 g butter
1 cup fresh basil
cinnamon & honey
cream, oat milk, and/or olive oil
Heat a medium sized pan to a medium high heat, place the thawed Mulay’s ground sausage. As the sausage begins to cook chop it into crumbles. When sausage is finished remove from skillet. As the sausage is cooking thinly slice peaches and mix in small bowl with cinnamon.
In a food processor add in goat cheese, room temperature butter, and basil - blend. To smooth out the texture add a little cream or oat milk, you can also drizzle in olive oil to help - be very careful to not add too much liquid. Once you get your desired consistency add honey to taste, keep in mind the whipped goat cheese butter will firm when refrigerated.
Prepare your bread by slicing it into ½ - 1” thick slices, lightly oil or butter and toast. Once ready assemble by spreading on the goat cheese butter, load with breakfast crumbles and top with peaches. Drizzle honey on top to sweeten and serve.