Green Peach & Blue Cheese Toast

By Emma Laperruque
April 30, 2018
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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

  • 1 1/4 pounds unripe peaches, peeled and sliced
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne, or to taste
  • 1 tablespoon extra-virgin olive oil
  • 3 scallions, white and green parts thinly sliced (about 6 tablespoons)
  • 4 thick slices sourdough
  • 6 ounces very creamy blue cheese, room temperature
  1. 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.
  2. 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.

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