Prep: 20 minutes plus standing
Grill: 10 minutes • Serves: 6
Pickled Red Onion
1/4cup apple cider vinegar
1/4 cup granulated sugar
2 tablespoons kosher salt
1 small red onion, halved and thinly sliced
Crostini and Grilled Peaches
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 medium ripe peaches, halved and pitted
1/2 cup crumbled Gorgonzola cheese
2 cups lightly packed arugula
1/4 cup sliced almonds, toasted
1/4 cup balsamic glaze
1.Prepare Pickled Red Onion: In small saucepot, heat water, vinegar, sugar and salt to a boil over high heat; remove from heat and cool 8 minutes. Add onion; let stand at room temperature at least 2 or up to 6 hours.
2.Prepare Crostini and Grilled Peaches: Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of baguette slices with 2 tablespoons oil; sprinkle with salt and pepper. Place baguette slices on hot grill rack; cover and cook 3 minutes or until grill marks appear, turning once.
3.Brush cut sides of peaches with remaining 1 tablespoon oil. Place peaches, cut side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear.
4.Place crostini in single layer on rimmed baking pan; top with cheese. Place pan directly on hot grill rack; cover and cook 2 minutes or until cheese melts.
5.Toppings: Drain onion, reserving 2 tablespoons pickling liquid in medium bowl. Whisk oil into reserved liquid; add arugula and toss to coat. Cut peaches into wedges.
6.Top crostini with arugula mixture, onion, peaches and almonds; drizzle with balsamic glaze.
Approximate nutritional values per serving:
425 Calories, 20g Fat (5g Saturated), 13mg Cholesterol, 883mg Sodium,
53g Carbohydrates, 2g Fiber, 11g Sugars, 12g Protein
Crostini and peaches can also be grilled on a grill pan over medium-high heat.
To toast almonds: In large skillet, cook almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.