PEACH, BLUE CHEESE AND CHICKEN TARTINES
Recipe from recipes editor Ann Maloney.
Active: 30minutes | Total: 45minutes
4servings
This recipe includes instructions to quickly poach chicken breasts, but it would also be a great way to use up leftover chicken. Use a wide, country- style loaf of whole-wheat or multigrain bread for a heartier flavor. These tartines are best when eaten straight from the broiler.
INGREDIENTS FOR THE CHICKEN
• 2boneless, skinless chicken breasts (about 1 1⁄2 pounds)
• 3cloves garlic, smashed
• 1(2-inch) sprig fresh rosemary, plus 1 tablespoon chopped, divided
• 1dried bay leaf
• 1 teaspoon kosher salt FOR THE TARTINES
• 8slices country bread, sliced thick and lightly toasted
• 2tablespoons extravirgin olive oil
• 1⁄2 cup (4ounces) crumbled blue cheese
• 1⁄2 teaspoon white pepper
• 2medium peaches ( 12ounces), pitted and thinly sliced
• Freshly ground black pepper (optional)
• 3tablespoons goodquality balsamic vinegar
• 1 cup (about 1 ounce) baby arugula or other baby greens
STEPS
Cut the chicken in half or thirds crosswise, depending on how large the pieces are. In a medium saucepan over medium heat, combine 3to 4cups water, the chicken, garlic, rosemary sprig, bay leaf and salt. Stir once or
twice and slowly bring to barely a simmer — do not let the water come to a boil. Reduce the heat to medium low and gently cook until an instant-read thermometer reads 165 degrees when inserted into the thickest pieces of chicken, 10to 15 minutes.
Remove the chicken from the water, let cool a few minutes, then slice it as thinly as possible; or shred with a fork and chop into bite-size pieces.
Position an oven rack 6inches from the broiler element and turn on the broiler. Place the slices of toasted bread on a large, baking sheet and brush each slice edge-to- edge with the olive oil.
If the blue cheese is crumbly, place it in a small bowl and warm it in the microwave on HIGH 10to 15seconds, or until just softened. Add the white pepper and stir to combine. Put about 1 tablespoon of the cheese on each slice of bread and spread it in a thin layer to the edges.
Top each toast with about 2ounces of the chicken, followed by 4 or 5peach slices and 3 grinds of the black pepper.
Place the baking sheet under the broiler and broil 3to 5minutes, until the peaches begin to soften and the edges caramelize. Watch carefully to avoid burning.
Remove the tartines from the oven, sprinkle each with fresh rosemary and drizzle with about 1 teaspoon of the balsamic vinegar.
Plate the tartines and top with the arugula. Serve warm or at room temperature.
Nutrition: Calories: 554; Total Fat: 19g; Saturated Fat: 5g; Cholesterol: 121mg; Sodium: 666mg; Carbohydrates: 50g; Dietary Fiber: 4 g; Sugars: 14g; Protein: 47 g.