CROSTINI WITH PEACHES AND BLUE CHEESE12 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)
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