For a better user experience based on the region you shop in, please allow InSeasonezine.com to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Grilled Peach, Arugula, Pickled Red Onion & Gorgonzola Crostini

Grilled Peach, Arugula, Pickled Red Onion & Gorgonzola CrostinidownloadEmail This Post
Grilled Peach, Arugula, Pickled Red Onion & Gorgonzola Crostini

Prep: 20 minutes plus standing
Grill: 10 minutes • Serves: 6

Pickled Red Onion

2 cups cold water
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

1 loaf (16 ounces) French baguette, sliced diagonally ½-inch thick (about 12 slices)
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

Toppings

2 tablespoons extra virgin olive oil
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

Chef Tips:
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.