The best blue cheese for this is salty but creamy, not too sharp or funky.
Ingredients
4 Servings
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
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.
Step 2
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.
Nutrition Per Serving
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
