as seen in the Happy Child CSA Newsletter, June 30th, 2012
Try this bruschetta for a simple but scrumptious appetizer or for an extra delicious summer breakfast.
4 slices country bread
extra virgin olive oil for brushing
1/4 pound blue cheese or gorgonzola
Preheat your broiler. Place the bread on a rimmed baking sheet and toast, turning over once to toast both sides. Both Sides should be golden brown. Be sure to watch the bread because this will only take a few minutes.
While the bread is toasting, cut the peaches in half lengthwise and remove the pit. Peel the peach. Slice the peach into 1/4 inch thick segments and then cut each segment in half horizontally, so you retain the crescent shape of the fruit.
When toasted, remove the bread form the oven. Brush both sides of the toast with olive oil and then spread the cheese on the warmed toast. Top each piece of bread with a few slices of peach and serve.