Fresh Recipe: Peach and Blue Cheese Toasts

peach and blue cheese
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
INSTRUCTIONS:

Prep Time: 20 minutes

Servings: 4

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 Tbsp. oil, and season with salt. Spread cheese on toast and 
top with peaches, leaving juices behind. Whisk 
4 Tbsp. oil into juices. Toss purslane with enough dressing to lightly coat in a bowl; season with salt and pepper. Arrange over toasts.

Thank you to Bon Appetit for the recipe and photo.