our taste: ENJOY A REFRESHING BREAKFAST
Peach Bruschetta with
Blue Cheese
Breakfast has long since been dubbed
“the most important meal of the day.”
While some might dispute that distinc-
tion, there’s no disputing that a delicious
breakfast can be a great way to begin a
day.
Freshness can go a long way toward
making breakfast something special. For
example, fresh peaches make this recipe
for “Peach Bruschetta with Blue Cheese”
from Christopher Hirsheimer’s “The San
Francisco Ferry Plaza Farmer’s Market
Cookbook” (Chronicle Books) something
to savor. The dish also works as an appe-
tizer and can be made with nectarines.
Ingredients:
4
slices country bread
2 peaches
Extra-virgin olive oil for brushing
1/4 pound Blue cheese, gorgonzola or
Blue Castello cheese
Directions:
Preheat the broiler. Arrange the bread
slices on a rimmed baking sheet, slip
under the broiler and toast, turning once,
until golden brown on both sides. This
should take only a few minutes.
While the bread is toasting, halve the
peaches lengthwise, pit them and then
peel each half. Cut each half lengthwise
into 1/4-inch-thick slices, keeping the
shape of each half intact.
When the bread is ready, remove from
the broiler and brush each slice on both
sides with olive oil. Spread one-fourth of
the cheese on each slice of warm bread,
place a sliced peach half on top, and
serve.
Serves 4
100
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