2016 Cookery Project — Peach and Bleu Cheese Toasts

Peach and Bleu Cheese Toasts

Peach and Bleu Cheese Cheese Toasts

Lunch today came from a recipe in Bon Appétit.

A few years ago, if I’d read a recipe that told me to blanch and shock the peaches, I probably would have stared at the page for a few moments, before thumbing through the cookbook until I found something more within my comfort zone, like a recipe that began “Take one can of Campbell’s Cream of Mushroom Soup.” But now I know the things I know….

So I blanched and shocked the peaches, then peeled them over a bowl, to catch the peach juice. I added a little olive oil, fresh lemon juice, and honey. Meanwhile, I cut two thick slices of Country White bread and toasted them under the broiler. When they started to singe at the edges, I brushed them with olive oil, and scattered bleu cheese and watercress—my favourite green these days—on top of them. Then I topped that with the peaches and some of the sauce.

It sure beat Cream of Mushroom Soup.


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