Crostini With Peaches And Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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this is a nice appetizer that uses some of those nice ripe peaches that will be coming into season soon for me... the recipe is from Good Day for a Picnic Simple Food That Travels Well Cookbook by Jeremy Jackson Ingredients:
12 thin slices baguette or similar bread (stale bread is fine) |
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) |
Directions:
1. Brush the bread with just a bit of olive oil, then toast, bake, grill, or broil the bread until it's almost dry.
2. 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.
3. Preheat the broiler to low.
4. 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.
5. 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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