Best Peach And Blue Cheese Toasts Recipes

Peach and Blue Cheese Salad image

Provided by Michael Symon : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

6 firm peaches, pitted and quartered
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Kosher salt
1/2 cup Marcona almonds
3 to 4 cups baby arugula
1 cup of your favorite blue cheese (I'm currently obsessed with the smoked blue from Wisconsin)

Steps:

Heat the grill to medium or the oven to 250 degrees F.
Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.
Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt.
Gently mix together the warm peaches, almonds, arugula and blue cheese in a large mixing bowl. Toss with the dressing.
Cook's Note: I love this served right on top of a steak but it is also great as a side salad.

Blue Cheese Toasts image

Yield Makes 12 servings

Number Of Ingredients 4

1/4 cup crumbled blue cheese
2 tablespoons (1/4 stick) butter, room temperature
12 1/2-inch-thick rounds sourdough baguette
Sugar

Steps:

Preheat broiler. Mix cheese and butter in small bowl. Spread cheese mixture over bread rounds, dividing equally. Arrange rounds on baking sheet. Sprinkle each lightly with sugar. Broil until topping is just brown and cheese softens, about 1 minute. Transfer toasts to platter.

Peach and Blue Cheese image

Provided by Mark Bittman

Time 10m

Number Of Ingredients 9

Peel 1 small watermelon (about 3 pounds)
2 large ripe peaches
1 minced garlic clove
2 tablespoons sherry vinegar
salt and pepper
adding a few ice cubes
a few crumbles of blue cheese
Fresh tarragon
a drizzle of olive oil

Steps:

Peel 1 small watermelon (about 3 pounds), and cut the flesh into large chunks. Put them in a food processor along with 2 large ripe peaches, chopped, 1 minced garlic clove, 2 tablespoons sherry vinegar, salt and pepper. Pulse the mixture, adding a few ice cubes, one at a time, if necessary, to get the machine going. Chill in the fridge. After pouring the soup into bowls, top with a few crumbles of blue cheese. Garnish: Fresh tarragon and a drizzle of olive oil.