Roasted Peaches with Yogurt and Sourdough Dippers
Roast peach wedges until tender, spoon them over cool vanilla yogurt and serve with crisp sourdough fingers for a shareable breakfast for two.
Roasting turns ripe peach wedges soft at the center and lightly browned at the edges. Their juices become the topping for a cool bowl of yogurt, with toasted sourdough fingers ready for dipping.
Choose peaches that smell fragrant and yield a little when pressed. Very hard peaches will take longer and may stay tart; very soft ones are better served fresh.
Roasted Peaches with Yogurt and Sourdough Dippers
- Makes
- 2 servings
- Prep · estimate
- 15 min
- Cook · estimate
- 25 min
- Total · estimate
- 40 min
Ingredients
- 2 medium (about 300 g prepared) ripe peaches, pitted and cut into thick wedges
- 2 slices (120 g total) sourdough, about 1.5 cm / ⅝ inch thick
- 2 tsp (10 ml) olive oil, divided
- 250 g plain thick Greek yogurt
- ¼ tsp vanilla extract
- ¼ tsp ground cinnamon, optional
- 1 tsp (7 g) honey, optional, for both servings
Method
Prepare the oven and peaches
Heat a conventional oven to 200°C/400°F, or a fan oven to 180°C. Rinse the peaches, pat dry and cut each into 6–8 wedges, discarding the stones. Toss with 1 tsp olive oil and the optional cinnamon.
Roast the fruit
Arrange the wedges in one layer in a small roasting dish. Roast for 18–25 minutes, turning once, until a fork enters easily and a few edges are golden. Keep the peach juices in the dish.
Toast the dippers
Meanwhile, cut each bread slice into 3–4 sturdy fingers. Brush all the fingers with the remaining 1 tsp olive oil. Put them on a separate baking tray and add to the oven for the final 8–10 minutes of the peach cooking time, turning halfway, until crisp.
Mix the yogurt
Stir the vanilla into the yogurt and divide between two shallow bowls. Keep chilled until the peaches and bread are ready.
Spoon and dip
Let the peaches cool for 3–5 minutes so they are warm rather than piping hot. Spoon them and a little of their juice over the yogurt. Add the optional honey, then serve with the sourdough fingers alongside.
Developed for home use; not kitchen-tested by Sourdough Bench. Times are estimates; use the doneness cues in the steps.
Small things that help
- Use a dish that catches the juice
- A small roasting dish keeps peach juices from spreading into a thin layer and burning. Leave enough space for the wedges to sit in one layer.
- Give the bread its own tray
- Bread roasted in peach juice softens. Keeping it separate gives you firm dippers to scoop up the yogurt.
- Leave the skins on
- Peach skins help the wedges hold together in the oven. If you dislike them, peel the peaches first and turn the wedges gently.
Make it your own
- Try nectarines
- Use 300 g prepared nectarine wedges in place of the peaches. Start checking at 18 minutes and cook to tenderness rather than relying on the timer alone.
- Use a no-oven version
- Slice ripe peaches and serve them fresh over the vanilla yogurt. Toast the bread first, then cut into fingers. The result is juicier and firmer than the roasted version.
- Switch the dip
- Use 250 g thick, unsweetened plant-based yogurt instead of Greek yogurt. Keep the vanilla and optional honey quantities the same, or omit the honey.
Make ahead & storage
Refrigerate peaches and yogurt separately at 4°C/40°F or colder within 2 hours, or 1 hour above 32°C/90°F. For best texture, eat prepared peaches within 2 days and follow the yogurt label. Toast fresh bread fingers when serving.
Dietary notes
Mediterranean-inspired ingredients
Peaches, yogurt and olive oil make a Mediterranean-inspired combination. Whole-grain sourdough is an option if you want more whole grains in your breakfast; the term describes the ingredients, not a tested health outcome.
Sweetness is optional
Honey is not needed for roasting or thickening. Decide after tasting the cooked peaches. This recipe contains wheat and milk as written.
Before you start
Can I use frozen peaches?
Yes. Use 300 g unsweetened frozen peach slices, thawed in the refrigerator and drained. They can soften faster than fresh wedges, so begin checking after 15 minutes and handle gently.
Do I need to cook the yogurt?
No. Keep it cool and add the warm peaches just before serving. Heating the yogurt is unnecessary and can make it thin or separate.
Can I make a large sharing platter?
Yes. Double the ingredients for four servings and use two roasting dishes if necessary. Keep the bread separate, and offer individual spoons so the yogurt can be portioned onto plates.
Sources & inspiration
- American Heart Association: What is the Mediterranean diet?
Context for Mediterranean-style ingredients. The recipe and method are an original Sourdough Bench development, not an AHA recipe.
- FDA: Are you storing food safely?
Refrigeration and time limits for perishable food.
Recipe writing and serving illustrations are created for Sourdough Bench. Inspiration credits identify the source of an idea; they do not imply that another author tested this recipe. How we publish.
