Author Notes: This open-faced sandwich was inspired by two other recipes: Bill Smith's green peach salad and Gabrielle Hamilton's blue cheese toasts. Mash them together and you get your new favorite warm-weather lunch. —Emma Laperruque
Makes: 4 toasts
pounds unripe peaches, peeled and sliced
teaspoon kosher salt
teaspoon cayenne, or to taste
tablespoon extra-virgin olive oil
scallions, white and green parts thinly sliced (about 6 tablespoons)
thick slices sourdough
ounces very creamy blue cheese, room temperature
- Combine the peaches, sugar, salt, and cayenne in a bowl. Let sit for 10 or so minutes. Add the olive oil and scallions. Stick in the fridge to macerate for at least 15 minutes, or up to 4 hours.
- When you’re ready to eat, toast the bread, however dark you like it. While it’s still warm, spread each slice thickly with blue cheese. Top with green peach salad. And don’t slice the bread in half! It will become unmanageable.
- This recipe is a Community Pick!