Best Peach And Blue Cheese Toasts Recipes

PEACH & BLUE CHEESE SALAD

Peach & blue cheese salad image

Try this creamy and fruity salad - perfect for lunch or a light summer supper

Provided by Good Food team

Categories Dinner, Lunch, Main course, Snack, Supper

Time 15m

Number Of Ingredients 9

Ingredients

½ ciabatta loaf, sliced
2 tbsp olive oil
1 tsp clear honey
squeeze of lemon juice
1 bag of mixed salad leaves
handful of mint leaves, torn
4 peaches , each cut into 8 pieces
140g blue cheese or Brie, cut into chunks
100g sugar snap peas , sliced in half lengthways

Steps:

Toast the ciabatta slices and drizzle with 1 tbsp oil. Make the dressing by whisking together the remaining oil, honey and lemon juice, then season to taste. Mix all of the other ingredients together in a large bowl and toss with the dressing before serving.

Nutrition Facts : Calories 327 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.61 milligram of sodium

PEACH AND BLUE CHEESE

Peach and Blue Cheese image

Provided by Mark Bittman

Categories easy, quick, soups and stews

Time 10m

Number Of Ingredients 9

Ingredients

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.