Peach, gorgonzola and black pep­per baguette

The Guardian - Feast - - Feast -

Prep 15 min Cook 5 min Serves 2 100g gorgonzola or dol­celatte, at room tem­per­a­ture 1 baguette, sliced length­ways and toasted 2 ripe peaches Black pep­per­corns, coarsely ground Fresh pur­ple or green basil leaves

Spread the cheese over one side of the toasted baguette, all the way to the edges.

Halve the peaches, re­move the stones, and slice into 2mm slices. Ar­range the peach slices over the cheese, then sea­son with black pep­per and fin­ish with a scat­ter­ing of basil leaves. Top with the other half of the baguette or, for a br­uschetta, leave it off.

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