Appetizers and Snacks

Peach and Blue Cheese Toasts

 

The original version is a bit more complex, I have simplified this just a bit.  You can make it even easier by just washing and drying the peaches well to remove most of the fuzz, instead of peeling them

Peach and Blue Cheese Toasts

Serves 4

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2 ripe peaches

1 Tablespoon fresh lemon juice

2 teaspoons honey

8 crostini

1 Tablespoon olive oil

4 oz blue cheese

freshly ground pepper

Cut an ‘x’ in the bottom of each peach and drop into a large pot of boiling water just until skins begin to peel back, about 1 minute.  With tongs or a slotted spoon, transfer to a bowl of ice water; let cool for a minute.  Peel the peaches, then, holding the fruit over a  small bowl to catch the juices, cut into thin wedges.  Add lemon juice and honey to the sliced peaches and their juices and toss to combine. Set aside.

Brush crostini with olive oil and spread with cheese.  Top each piece of bread with 3 peach slices.  Drizzle some of the honey mixture over top of each toast and add a bit of freshly ground pepper. Serve immediately.

 

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