Peach and Blue Cheese Toasts

Name: Peach and Blue Cheese Toasts
Yield: Makes 4 servings
Ingredients: 2 large ripe peaches; 2 tablespoons fresh lemon juice; 2 teaspoons honey; 4 slices country-style bread; 6 tablespoons olive oil, divided; Kosher salt; 4 ounces blue cheese (such as Roquefort or Saint Agur), room temperature; 2 cups (loosely packed) trimmed purslane or baby arugula; Freshly ground black pepper

Melissa Hamilton Makes 4 servingsSource

toast peach blue cheese arugula main starter lunch dinner brunch vegetarian nut free quick summer bon appétit

Ingredients

2 large ripe peaches

2 tablespoons fresh lemon juice

2 teaspoons honey

4 slices country-style bread

6 tablespoons olive oil, divided

Kosher salt

4 ounces blue cheese (such as Roquefort or Saint Agur), room temperature

2 cups (loosely packed) trimmed purslane or baby arugula

Freshly ground black pepper

Method

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.