Since I live in the Peach State and since I live in a city that boasts 71 streets with some variation of Peachtree in the name, I figured I should post a recipe with peaches. Peaches are in season in Georgia and supermarket shelves are brimming with the golden, fuzzy orbs. I anticipate the season each year and there’s nothing better than biting into a juicy peach and feeling the sweet liquor dripping down my chin and fingers. In a word…heaven!
As you probably know from recent posts, I’m all about cooking and eating outside in the summer. These crostini are yet another example of a great appetizer that can be prepared outside. The sweetened cream cheese with thyme undertones provides a delectable base for the grilled peaches and Gorgonzola cheese. Take advantage of peach season and make these at your next barbecue. Enjoy!
- (Adapted from Weber's New Real Grilling)
- 8 ounces cream cheese, room temperature
- 2 tablespoons sugar
- 2 teaspoons fresh thyme leaves
- 4 ripe peaches, cut in half and pitted
- 16 baguette slices, 1/2 inch thick
- Extra virgin olive oil
- 1 cup Gorgonzola cheese crumbles
- 4 tablespoons honey
- 1. Heat grill or grill pan to medium heat.
- 2. Mix cream cheese, sugar, and thyme. Set aside.
- 3. Brush peach halves and baguette slices on both sides with olive oil.
- 4. Place peach halves cut side down on grates or grill pan and grill for three to four minutes on each side. When the peaches are almost done, grill the bread slices for one minute on each side or until they are slightly browning.
- 5. Remove peaches and bread from the grill. Cut peach halves into four slices.
- 6. Spread cream cheese mixture on each slice of bread. Top each slice with two peach slices and Gorgonzola cheese. Drizzle each with honey.