Peach and Blue Cheese Toasts

Ingredients for Peach and Blue Cheese Toasts

• 2 large ripe peaches

• 2 tablespoons fresh lemon juice

• 2 teaspoons honey

• 4 slices country-style bread

• 6 tablespoons olive oil, divided

• Kosher salt

• 110g blue cheese (such as Roquefort or Saint Agur), room temperature

• 2 cups (loosely packed) trimmed purslane or baby rocket

• Freshly ground black pepper

Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute.

Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a small bowl into wedges, collecting juices. Add lemon juice and honey and toss to combine.

Toast bread, brush with 2 tablespoons oil, and season with salt. Spread cheese on toast and top with peaches, leaving juices behind. Whisk 60ml oil into juices. Toss purslane with enough dressing to lightly coat in a bowl; season with salt and pepper. Arrange over toasts.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.