Peach and Blue Cheese Toasts

By LRay

Bon Appetit, August 2014, page 47.

NUTRITIONAL INFORMATION
Calories (kcal) 400 Fat (g) 29 Saturated Fat (g) 8 Cholesterol (mg) 25 Carbohydrates (g) 28 Dietary Fiber (g) 2 Total Sugars (g) 12 Protein (g) 10 Sodium (mg) 580

Ingredients

• 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

Details

Servings 4
Cooking time 20mins
Adapted from bonappetit.com

Preparation

Step 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. 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.