Crostini with Peaches and Blue Cheese

Coastal Living
Crostini with Peaches and Blue CheeseRecipe
Jean Allsopp
For easy packing, keep the toasted crostini, peach mixture, and blue cheese in separate containers. Assemble on site. You'll skip broiling the cheese, but the flavor is equally sublime.
Makes 3 dozen


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36 thin baguette slices
Olive oil
3 cups peeled and thinly sliced peaches (about 3 medium)
2 tablespoons balsamic vinegar
1 cup (4 ounces) blue cheese, crumbled
Freshly ground black pepper (optional)


Brush baguette slices with olive oil; place on a baking sheet. Broil until toasted and crisp. Cool completely.

Toss peaches gently with vinegar. Top crostini with peaches and blue cheese. Sprinkle with pepper, if desired. Broil until cheese is hot, soft, and very lightly browned.

From Good Day for a Picnic by Jeremy Jackson (William Morrow, an imprint of HarperCollins, 2005)

Created date

July 2005