TODD RICHARDS'S GRILLED PEACH TOAST WITH SPICY PIMENTO CHEESE

Todd Richards's Grilled Peach Toast With Spicy Pimento Cheese image

Pimento cheese is a Southern classic, but the combination of spicy, smoky pimento cheese - spiked with bacon and the adobo that comes in a can of chipotle chiles - and sweet, juicy peaches could only come from the mind of a chef. Todd Richards of Richards' Southern Fried in Atlanta's Krog Street Market and the author of "Soul: A Chef's Culinary Evolution in 150 Recipes" (Oxmoor House, 2018) calls this his ideal summer breakfast, "along with a glass of champagne." If you don't want to use a grill, just toast the bread and use the peaches freshly sliced.

Provided by Julia Moskin

Categories brunch, dinner, for two, lunch, quick, dips and spreads, finger foods, sandwiches, appetizer, main course

Time 30m

Yield 4 appetizer or 2 entrée servings

Number Of Ingredients 22

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Ingredients

4 slices bacon
1 tablespoon olive oil
2 small red bell peppers, stems removed, finely diced (about 1 1/4 cups) or 1 cup diced canned pimentos
2 teaspoons adobo sauce from canned chipotle peppers
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
2 teaspoons hot sauce, such as Tabasco or Crystal
1/2 teaspoon dry mustard
1/2 teaspoon granulated garlic, or use garlic powder
1/4 teaspoon coarsely ground black pepper
4 ounces cream cheese, softened
4 ounces white Cheddar cheese, shredded (about 1 cup)
4 ounces sharp yellow Cheddar cheese, shredded (about 1 cup)
2 tablespoons thinly sliced chives
2 large firm-ripe peaches, halved and pitted
3 tablespoons neutral oil, such as canola
4 large slices boule-style bread (1/2-inch thick), preferably multigrain
Extra-virgin olive oil
Flaky salt
Coarsely ground black pepper
1/4 cup thinly sliced red radishes (about 3 ounces, optional)
1 small bunch watercress, thick stems removed, or use arugula or curly mustard greens (optional)

Steps:

Cook bacon in a heavy skillet over medium-high for 5 to 6 minutes or until just crisp (but not crunchy). Remove bacon from skillet and drain on paper towels; chop into coarse pieces. Reserve 1 tablespoon bacon drippings, and set aside. Wipe out the skillet clean, but don't worry if there are brown bits stuck to the pan - they will loosen as you cook.
If using fresh peppers, return the skillet to medium heat. Add the oil and then the peppers and cook, stirring, until tender, 3 to 5 minutes. (If using canned pimentos, just add them to the clean skillet.)
Stir in the reserved bacon drippings. Add the adobo and cook for 2 minutes. Turn off the heat. Stir in the bacon, mayonnaise, vinegar, hot sauce, dry mustard, granulated garlic and black pepper. Let cool to room temperature.
In a large bowl or using a mixer fitted with the paddle attachment, mix the cream cheese until soft. Mix in the Cheddar cheeses. Stir in bacon mixture and chives. Set aside. (Or refrigerate, covered, up to 4 days. Bring to cool room temperature for serving.)
Grill the peaches: Heat a grill to medium-high (450 degrees). Brush the peach halves with 1 tablespoon neutral oil, and place on the grates, cut sides down. Grill, uncovered, until grill marks appear and the juices begin to release, about 3 minutes. Remove from the grill, and slice each half into 4 to 6 wedges. Set aside.
Brush the bread slices on both sides with the remaining neutral oil, and place on the grill grates. Grill until the bread is toasted, 1 to 2 minutes per side. Remove from the grill.
Spread pimento cheese thickly on 1 side of each slice of toast. Cut each slice into 4 equal pieces, keeping them together to look like a whole slice. Top with sliced peaches. Drizzle the olive oil over the peaches, and sprinkle with salt and pepper. If using, top with radish slices and watercress leaves. Serve immediately.

Nutrition Facts : @context http, Calories 849, UnsaturatedFat 42 grams, Carbohydrate 30 grams, Fat 71 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 24 grams, Sodium 971 milligrams, Sugar 11 grams, TransFat 1 gram