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Crostini with Peaches and Blue Cheese Recipe

Ingredients

How to make it

  • Brush the bread with just a bit of olive oil, then toast, bake, grill, or broil the bread until it's almost dry.
  • To peel the peaches, boil them for 30 seconds, then immediately transfer them to a bowl of ice water. The skin will come off easily. Slice the peaches into very small and thin pieces and combine them with the balsamic vinegar.
  • Preheat the broiler to low.
  • Arrange the bread on a rimmed baking sheet. Top the bread slices with the peaches and their juices. Put the crumbled cheese on top of the peaches, and add just a touch of pepper, if desired.
  • Broil the crostini until the cheese is hot, soft and just touched with brown. Serve at any temperature, preferably within a couple hours of being made.

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The Cook

peetabear Mid-hudson Valley, NY

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