CROSTINI WITH PEACHES AND BLUE CHEESE

12 thin slices of baguette or similar bread
Olive oil, for brushing
3 to 4 ripe peaches, peeled* and thinly sliced
2 tablespoons balsamic vinegar
3/4 to 1 cup crumbled blue cheese
Fresh-ground black pepper, to taste

Lightly brush the bread with olive oil, then toast, bake, grill or broil until it's almost dry. Set aside.

In a nonreactive medium bowl, toss the peach slices with balsamic vinegar.

Arrange the bread on a rimmed baking sheet. Top the bread with slices of peach and any juice and vinegar in the bowl. Top with blue cheese and a bit of pepper, if desired.

Broil the crostini until the cheese just begins to brown.

Serve warm, or at room temperature within a couple hours of preparation.

*TO PEEL PEACHES:
Bring a large saucepan of water to a boil. Add the whole peaches and boil 30 seconds. Use a slotted spoon to transfer the peaches to a bowl of ice water. Once cooled, remove the peaches and rub off the skin.

Makes 12 crostini
Adapted by J.M. Hirsch of The Associated Press from Good Day for a Picnic by Jeremy Jackson (William Morrow, 2005)