A peach of a pair
Everyone knows about the natural affinity of pears and blue cheese, but unless you’re a fan (as I am) of the Ferry Plaza Farmer’s Market Cookbook, you might not have though of trying peaches avec bleu.
This recipe is good even when you make it with supermarket stuff, as we did… finding local produce in Vegas is virtually impossible. But I promise that you’ll make little grunty noises if you try it with good gorgonzola, perfect peaches, and Acme bread.
Peach Bruschetta with Bleu Cheese
Adapted from Becky Smith’s recipe, as told to Peggy Knickerbocker
4 slices country bread, or 12 slices good baguette cut on the diagonal
2 of the best peaches you can find
extra-virgin olive oil
1/4 pound soft gorgonzola
Halve peaches lengthwise, and remove the pit. Cut each half in half again, and peel each peach quarter. Cut the quarters into 1/4-inch slices, keeping them as flat as possible.
Place the bread slices on a medium grill, and cook until golden brown. Remove from heat and brush with olive oil. Spread with the cheese, and top with the peaches. Eat standing over the sink, slurping the peach juice from your hands.
