Served with a nice crisp green salad on the side, fancy toast can absolutely be a weeknight dinner.
This one showcases some lovely summer produce: peaches and tomatoes. The bread matters, too: I used cinnamon-raisin bread for this one to make it a sweeter, breakfast-type toast. But it would be really good with a thick sourdough or hearty wheat. The sturdier, the better.
Start by toasting some thickly sliced bread. Place toasted bread on a flat surface, then spread 1 ounce goat cheese across 1 slice.
Top with fresh peaches and tomato, sliced into about ¼-inch slices. I typically cover the whole piece of toast with a layer of the fruits, but you can add less or heap it on if you want.
Sprinkle a handful of shelled, roughly chopped pistachios (hazelnuts or almonds would also work) on top of that, then drizzle the whole thing with honey. Season with salt and pepper to taste and serve immediately.
Two slices of toast should be suitable for a one-person serving.