Blue Cheese

Green Peach & Blue Cheese Toast

April 30, 2018
Photo by James Ransom
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
Ingredients
  • 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
In This Recipe
Directions
  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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Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.