Peach and Goat Cheese Crostini with Arugula
By Amy Maltzan, adapted from the New York Times
Makes 4-6 servings
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil, more for brushing
2 medium peaches, pitted and sliced 1⁄4-inch thick
3 slices from center of a large, crusty country-style bread loaf, halved
1½ cups arugula (preferably small leaves)
3⁄4 cup goat cheese
3 tablespoons toasted pistachios, chopped
Flaky sea salt, for sprinkling
In a medium bowl, whisk lemon juice, salt and pepper, then whisk in oil. Set half the vinaigrette aside, and then toss the sliced peaches with the remaining vinaigrette in the bowl.
Heat grill or broiler. Brush both sides of each bread slice with oil, then grill or broil until lightly charred, 1 to 1½ minutes a side.
Toss arugula with the remaining half of the vinaigrette.
Spread goat cheese onto bread slices, sprinkle with pistachios (reserving some for garnish). Top with peaches, a small handful of arugula, and a sprinkling of salt and pistachios. Serve immediately.
Amy Maltzan is an avid home cook, gardener and occasional blogger. More of her seasonally focused recipes are available at eggsonsunday.wordpress.com.
This recipe originally appeared in our Summer 2013 issue.