Crostini with Peaches and Blue Cheese

Crostini with Peaches and Blue Cheese
Photo by Jean Allsopp


  • 1 cup (4 ounces) blue cheese, crumbled
  • 2 tablespoons balsamic vinegar
  • 36 thin baguette slices
  • 3 cups peeled and thinly sliced peaches (about 3 medium)
  • Olive oil
  • Freshly ground black pepper (optional)

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

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