Blue Cheese and Peach Toasts
(courtesy of Katy Arias. Serves 4)
“Serve with great friends and family, and with a glass of chardonnay, syrah, port, or Vouvray Moelleux,” Arias says.
2 large ripe peaches, such as Frog Hollow organic
2 tablespoons fresh lemon juice
2 teaspoons honey
4 slices crusty-style bread
6 tablespoons olive oil, divided
4 ounces blue cheese (such as Roquefort or Saint Agur), room temperature
2 cups loosely packed, trimmed baby arugula, such as Nevada Fresh Pak Organic baby arugula
Black pepper, freshly ground
Using tip of paring knife, score X in bottom of each peach. Cook in large saucepan of boiling water just until skins start to peel back where scored, about 1 minute. Using slotted spoon, transfer to bowl of ice water; let cool. Peel (and discard peel) and cut over small bowl into wedges, collecting juices. Add lemon juice and honey, and toss to combine.
Toast bread, brush with 2 tablespoons oil, season with salt. Spread cheese on toast and top with peaches, reserving peach juice. Whisk 4 tablespoons oil into reserved peach juice. Toss arugula with enough dressing to lightly coat in bowl. Season with salt and pepper. Arrange over toasts.