Ingredients
Units
Scale
- 2 slices pugliese bread, 1/2 inch each
- 1 peach, pit removed, halved and then quartered (8 slices)
- 1/4 cup fresh blue cheese crumbles (I used Salemville Smokehaus Blue for a smokier flavor)
- 1 stem fresh mint, roughly chopped (I used fresh lemon mint from the garden!)
- 2 tablespoons fig jam
- 1/4 cup balsamic vinegar
- 1 tablespoon extra virgin olive oil for brushing
Instructions
- Preheat oven to 400˚F. Place a piece of foil on a baking sheet.
- Lightly brush each slice of bread with olive oil. Place 4 peach slices on each piece. Top with blue cheese crumbles.
- Place slices on prepared baking sheet.Cook on a center rack in the oven for 7-8 minutes. Change the oven setting to a 500˚F broil and cook for 1 to 2 more minutes, until blue cheese is bubbling and bread is toasted. Keep an eye on it! Remove and let cool 2 minutes.
- While the bread is baking, make the balsamic reduction: Pour balsamic vinegar into a small pot over medium low heat. Cook for 10 minutes, until somewhat thickened but not syrup. Vinegar should steam but not bubble.
- Immediately drizzle reduction on top of toasts. Top with drops of fig jam and chopped mint as desired. Serve immediately.
- Prep Time: 5 mins
- Cook Time: 10 mins