Peach and Blue Cheese Toasts

Bon Appétit  | August 2014

by Melissa Hamilton and Christopher Hirsheimer

]]>

photo by Hirsheimer & Hamilton

yield
Makes 4 servings

active time
20 Minutes

total time
20 Minutes

The best blue cheese for this is salty but creamy, not too sharp or funky.

Ingredients

add to shopping list

Preparation

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.

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.

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.

my notes

via Epicurious.com: New Recipes http://ift.tt/1sGeOCJ

Put the internet to work for you.

Turn off or edit this Recipe