In this recipe, I dignified the toast with fresh nectarines or peaches, a bit of gooey, nutty cheese, a drizzle of honey, and sprinkling of sherry vinegar. Welcome, delicious flame-grilled cheese. I'm happy to have you in the toast family.
4 slices sourdough bread, about 1 inch thick 2 tablespoons olive oil 2 nectarines or peaches (about 12 ounces), pitted and sliced 4 ounces Gruyère, sliced 1 tablespoon honey 2 teaspoons sherry or red wine vinegar Kosher salt and freshly ground black pepper Salad or chips for serving
As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way.
Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.
Photo by Caroline Wright
Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.