PEACH BRUSCHETTA WITH BLUE CHEESE

4 slices country bread
2 peaches
Extra-virgin olive oil for brushing
1/4 pound Point Reyes Blue, Gorgonzola or Blue Castello cheese

Preheat broiler.

Arrange bread slices on rimmed baking sheet, slip under broiler and toast, turning once, until golden brown on both sides. This should take only a few minutes.

While bread is toasting, halve peaches lengthwise, pit them, and then peel each half. Cut each half lengthwise into 1/4-inch thick slices, keeping shape of each half intact.

When bread is ready, remove from broiler and brush each slice on both sides with olive oil. Spread 1/4 of cheese on each slice of warm bread, place a sliced peach half on top, and serve.

Servings: 4
Source: The San Francisco Ferry Plaza Farmers' Market Cookbook by Christopher Hirsheimer and Peggy Knickerbocker