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Ingredients
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1 1/4 pounds
unripe peaches, peeled and sliced
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1 tablespoon
sugar
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1/2 teaspoon
kosher salt
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1/4 teaspoon
cayenne, or to taste
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1 tablespoon
extra-virgin olive oil
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3
scallions, white and green parts thinly sliced (about 6 tablespoons)
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4
thick slices sourdough
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6 ounces
very creamy blue cheese, room temperature
Directions
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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.
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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.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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