Crostini with Peaches, Blue Cheese and Honey
(adapted from Heather Christo’s Generous Table)
For 12 crostini:
- 1 baguette, cut at an angle in ½ inch slices. We got our’s from O Bread Bakery in Shelburne
- 2 Tbsp olive oil
- 1 clove garlic
- 1-2 peaches, pitted and sliced into thin wedges
- 8oz Cambozola cheese (but you could use Jasper Hill’s Bayley Hazen Blue, Blue Ledge Farm’s Middlebury Blue, or Bonnieview’s Bonnie Blue from Craftsbury)
- 2 Tbsp Honey, we used Artesano’s
Preheat oven to 400 degrees F. Arrange the baguette slices on a rimmed baking sheet and evenly drizzle the olive oil all over the bread. Bake for 7 minutes, until the toasts are a light golden brown. Remove from the oven and rub the top of each toast with the piece of garlic. Place 1 or 2 slices of peach on each toast (whichever will fit to your liking). Divide the cheese over the peaches (if this looks like too much, you can always test by baking one crostini and tasting it before doing all 12) and return to the oven for another 5-7 minutes or until the cheese is melted and the peaches have softened. Remove from the oven and gently drizzle the honey over all the toasts. Then plate and enjoy! This is a great Little Piggy Pink Pairing.
We loved this recipe because it was super easy, super fast, and super yummy. It also gracefully accommodates pantry miscalculations, so if you don’t happen to have peaches available you could probably substitute juicy pears, nectarines, or even mango if you wanted to get a little wild! We are fortunate enough to have many wonderful bakers who provide us fresh bread, as well as many fruit growers and cheese makers, so if you are a local warrior you can always find ingredients around here to suit your fancy. The cambozola cheese in this recipe is a triple cream gorgonzola, so it is very strong; if you prefer a milder or sweeter blue cheese, we would suggest trying Middlebury Blue or Bayley Hazen Blue. I wouldn’t say no to a fresh chevre or tomme either. Have fun with it!