Grilled Peach Toast With Pimiento Cheese
A gourmet open-faced sandwich featuring grilled peaches, creamy avocado, and smoky pimiento cheese on multigrain toast. Topped with fresh radishes and watercress for a perfect blend of sweet, smoky, and peppery flavors.
Ingredients
- •2 whole firm-ripe peaches, halved and pitted
- •2 tablespoons blended oil
- •1 whole medium-size ripe avocado
- •4 slices multigrain boule-style bread
- •1 cup Smoky Pimiento Cheese With Bacon
- •2 tablespoons extra-virgin olive oil
- •¼ cup red radishes
- •1 bunch watercress
- •1 teaspoon gray sea salt
- •½ teaspoon coarsely ground black pepper
Cooking Instructions
- 1.
Preheat a grill to medium-high (450°F).
10 min
- 2.
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.
3 min
- 3.
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.
5 min
- 4.
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.
4 min
- 5.
Spread Pimiento Cheese onto 1 side of each piece of toast. Cut each piece into 4 equal rectangles, keeping the pieces together.
5 min
- 6.
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.
5 min
- 7.
Top the toast slices with radish slices and watercress leaves. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the toast slices, and sprinkle with gray sea salt and black pepper.
3 min