Grilled Peach Toast with Pimiento Cheese
From “Soul” by Todd Richards (Oxmoor House) Chef Todd Richards showcases a particularly zippy version of pimiento cheese in his new cookbook, “Soul.” This recipe pairs that fiery spread with peaches for results he says pay tribute to the savory-sweet cooking of his ancestral West Africa. Makes 4 servings as an appetizer or 2 as an entree PIMIENTO CHEESE 4 bacon slices 1 tablespoon blended oil 2 small red bell peppers, stems removed, finely diced 2 teaspoons adobo sauce from canned chipotle peppers ¼ cup mayonnaise 1 tablespoon apple cider vinegar 2 teaspoons hot sauce ½ teaspoon dry mustard ½ teaspoon granulated garlic ¼ teaspoon coarsely ground black pepper 1 cup grated white cheddar cheese 1 cup grated sharp cheddar cheese 4 ounces cream cheese, softened 2 tablespoons thinly sliced chives TOAST 2 firm-ripe peaches, halved and pitted 2 tablespoons plus 1 teaspoon blended oil 1 medium ripe avocado 4 (½-inch-thick) slices multigrain boule-style bread 2 tablespoons extra-virgin olive oil ¼ cup thinly sliced red radishes (about 3 ounces) 1 bunch watercress 1 teaspoon gray sea salt ½ teaspoon coarsely ground black pepper
Instructions: Pimiento cheese: Cook bacon in a heavy-bottomed skillet over mediumhigh heat 5-6 minutes or until crisp. Remove bacon from skillet and drain on paper towels; chop. Reserve 1 tablespoon bacon drippings and set aside. Wipe the skillet clean. Return skillet to medium. Add the blended oil and bell peppers. Cook until tender, about 2 minutes. Stir in the bacon drippings. Add the adobo sauce and cook 2 minutes. Remove from heat. Stir in the bacon, mayonnaise, vinegar, hot sauce, dry mustard, granulated garlic and black pepper. Combine the cheddar cheeses, cream cheese and bell pepper mixture in a large bowl. Stir in the chives and serve at room temperature. Toast: Heat a grill to mediumhigh (450 degrees). Brush the peach halves with 1 tablespoon of the blended oil and place on the grill grates, cut sides down. Grill, uncovered, until grill marks appear and the juices begin to release, about 3 minutes. Remove from the grill and slice. Set aside. Cut the avocado in half lengthwise, pit and brush cut sides with 1 teaspoon of the blended oil. Place halves, cut sides down, on the grill grates. Grill, uncovered, just until the avocado is charred and begins to soften, about 5 minutes. Remove from the grill. Brush the bread slices with the remaining 1 tablespoon oil and place on the grill grates. Grill until the bread is toasted, about 2 minutes per side. Remove from the grill. Spread pimiento cheese onto 1 side of each piece of toast. Cut each piece into 4 equal rectangles, keeping the pieces together. Scoop the avocado from the peel into a medium bowl and mash with 1 tablespoon of the extra-virgin olive oil until it is chunky and spreadable. Spoon onto the toast and top with sliced peaches. Top the toast slices with radish slices and watercress leaves. Drizzle the remaining 1 tablespoon extravirgin olive oil over the toast slices and sprinkle with gray sea salt and black pepper.
Nutrition per serving: 826 calories, 66 g fat (25 g saturated fat), 115 mg cholesterol, 1719 mg sodium, 34 g carbohydrates, 7 g dietary fiber, 14 g sugar, 29 g protein