Notes: This is such a wonderful way to use peaches. The sweet flesh goes well with the full flavor of the Gorgonzola cheese.
Ingredients: 6 ripe, organic peaches, halved, stones removed
Extra-virgin olive oil
Salt and pepper, to taste
6 slices sourdough or other rustic bread
1 clove garlic
Handful of chopped fresh parsley
Handful of chopped fresh mint
Red wine vinegar
8 ounces Gorgonzola cheese
Instructions:
1.Preheat grill to medium-high heat. In a large bowl, toss peach halves with a little
olive oil, salt, and pepper. Place peaches, flesh side down, on grill for about
2–3 minutes (you are looking to get a good char). Turn and cook the other side,
another 2–3 minutes. Remove peaches from grill and set aside in a bowl to catch
any juices.
2.Grill bread slices, toasting each
side. Don’t worry if some parts burn a bit; the flavor gives a great contrast
to the overall dish. When grilled, rub slices with garlic. Place 2 peach halves
on each bread slice.
3.Combine
reserved peach juices with chopped parsley, mint, and a little red wine
vinegar. Crumble gorgonzola cheese over peaches and drizzle with extra-virgin
olive oil and peach-juice mixture.
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