Crostini With Peaches and Blue Cheese
(Start to finish 15 minutes)
12 thin slices of baguette or similar bread
Olive oil, for brushing
3 to 4 ripe peaches
2 tablespoons balsamic vinegar
3/4 to 1 cup crumbled blue cheese
Freshly ground black pepper (optional)
Lightly brush the bread with olive oil, then toast, bake, grill or broil until it’s almost dry. Set aside.
Bring a large saucepan of water to a boil. Add the whole peaches and boil for 30 seconds. Use a slotted spoon to transfer the peaches to a bowl of ice water. Once cooled, remove the peaches and rub off the skin.
Cut the peaches into thin slices. In a medium bowl, toss the peach slices with balsamic vinegar.
Arrange the bread on a rimmed baking sheet. Top the bread with slices of peach and any juice and vinegar in the bowl. Top with blue cheese and a bit of pepper, if desired.
Broil the crostini until the cheese just begins to brown. Serve warm, or at room temperature within a couple hours of preparation.
Makes 12 crostini.
