2 tbsp. sage
4 tbsp. olive oil - divided
1/3 cup crumbled feta
8 slices ciabatta bread
Preheat the oven to 375°
Prepare your ingredients by dicing the shallot into small pieces. Chiffonade the sage (just a fancy word for rolling the sage up and then slicing it thin), and then peel the peaches and cut into small cubes. Divide the peaches into two equal piles.
In a sauté pan, heat up 2 tbsp. of the olive oil. Add the shallot and cook 3 – 4 minutes until translucent. Then add the sage to the pan. Cook another 2 minutes and add half the peaches to the pan. Sauté on med low heat until the peaches soften. Turn the heat off while you toast the bread.
Brush the bread on both sides with the remaining 2 tbsp. of olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once halfway through cooking.
Remove the bread from the oven and evenly distribute the feta over the warm bread. Then top with the warm peach sage mixture. Add the remaining uncooked peaches to the top and serve them up!!