Crostini with Peaches and Blue Cheese

2 Reviews
ADD YOUR REVIEW
Jean Allsopp
Yield
Makes 3 dozen
July 2005
RECIPE BY Coastal Living

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.

Ingredients

  • 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)

How to Make It

Step 1

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

Step 2

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.

Step 3

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

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Ratings & Reviews

imbabci2's Review

imbabci2
February 07, 2014
I've lived in Savannah Georgia all my life. I've never heard of this recipe, not from my relatives, not in restaurants, not at other Georgian homes. Georgia's "coastal food" IS the "Low Country Boil" served with saltine crackers and cocktail sauce.

elizabeth325's Review

elizabeth325
June 23, 2010
only way to improve recipie is to fry the peaches first with a thin flour coating,also warm other ingrediants too. This has POW! must like blue cheese or can use a sweet-flavored cream cheese instead. Best for late night hungries.lol
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