Peach and Blue Cheese Toasts
Elegant open-faced sandwiches featuring ripe peaches and creamy blue cheese on country bread, topped with fresh purslane or arugula. A perfect balance of sweet, tangy, and savory flavors.
Ingredients
- •2 whole large ripe peaches
- •2 tablespoons fresh lemon juice
- •2 teaspoons honey
- •4 slices country-style bread
- •6 tablespoons olive oil, divided
- •1 to taste Kosher salt
- •4 ounces blue cheese (such as Roquefort or Saint Agur), room temperature
- •2 cups (loosely packed) trimmed purslane or baby arugula
- •1 to taste Freshly ground black pepper
Cooking Instructions
- 1.
Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute.
1 min
- 2.
Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a small bowl into wedges, collecting juices. Add lemon juice and honey and toss to combine.
5 min
- 3.
Toast bread, brush with 2 tablespoons oil, and season with salt. Spread cheese on toast and top with peaches, leaving juices behind. Whisk 4 tablespoons oil into juices. Toss purslane with enough dressing to lightly coat in a bowl; season with salt and pepper. Arrange over toasts.
10 min
