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
Directions
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.
Total Time: 15 minutes
Servings: 6
Recipe by The Kitchen Cafe - Boulder, CO.
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