User's avatarEmily

Grilled Peach Toast with Pimiento Cheese

Adapted from a recipe by Chef Todd Richards. Juicy summer peaches with mildly spicy cheese spread on homemade sourdough.

TimeAbout 1 hour
Yield12 slices (approx. 4 appetizer servings)
Recipe of Grilled Peach Toast with Pimiento Cheese by Emily

Ingredients

  • Pimiento cheese
  • 1c sharp white cheddar, finely shredded
  • 5oz cream cheese, softened
  • 1/4c roasted red peppers, diced
  • 1/4c mayo (I used Vegenaise)
  • 1T fresh chives, thinly sliced
  • 1T chipotle peppers, finely minced
  • 2t adobo sauce from canned chipotle peppers
  • 1t Tapatio
  • 1/2t dry mustard
  • 1/2t granulated garlic
  • Salt, to taste
  • Grilled Peach Toast
  • 12 1/2-inch thick slices sourdough baguette
  • 3 firm-ripe peaches, halved and pitted
  • 2T butter
  • 2T olive oil
  • Pimiento Cheese (recipe above)
  • 1/4c thinly sliced red radishes
  • Garnish (I used nasturtium leaves, chives, and edible flowers)
  • Finishing salt (I used Hawaiian black lava flakes)

Steps

  1. Combine all the ingredients for the pimiento cheese and mix thoroughly.
  2. Butter both sides of each slice of sourdough and place on the grill grates. Grill until toasted, then flip and repeat. Remove from grill.
  3. Brush the peach halves with olive oil and place on the grill grates, cut sides down. Cook until grill marks appear and juices begin to release. Remove from the grill and slice once cooled.
  4. Spread a thick layer of pimiento cheese onto one side of each slice of toast.
  5. Arrange radishes and 2-3 pieces of peach on each slice of toast.
  6. Scatter garnishes and finishing salt on top.