Recipe: Peach and Madison Blue Cheese Toasts!

We love Green Mountain Blue Cheeses out of Highgate Center, Vt., and their Madison is our Cave 2 Co-op Special throughout August. Superb with garlic and tomatoes, it makes an exciting topping for your pizza. And during peach season, you gotta try this Peach & Madison Toasts recipe. Enjoy!

Peach & Madison Toasts
2 large ripe peaches
2 tablespoons fresh lemon juice
2 teaspoons honey
4 slices country-style bread
6 tablespoons olive oil, divided
Kosher salt
4 ounces Madison, room temperature
2 cups (loosely packed) trimmed purslane or
baby arugula
Freshly ground black pepper

1. Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a
large saucepan of boiling water just until skins begin to peel back where cut,
about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool.
Peel; cut over a small bowl into wedges, collecting juices. Add lemon juice and
honey and toss to combine.
2. Toast bread, brush with 2 Tbsp. oil, and season with salt. Spread cheese on toast
and top with peaches, leaving juices behind. Whisk 4 Tbsp. oil into juices. Toss
purslane with enough dressing to lightly coat in a bowl; season with salt and
pepper. Arrange over toasts.