A satisfying blend of textures and fresh flavors makes these Pimiento Cheese and Grilled Peach Toasts irresistible.
Pimiento Cheese and Grilled Peach Toast
Makes 4 to 6 servings
Ingredients
- 1 (4-ounce) jar pimientos, drained
- ¼ cup mayonnaise
- 2 ounces cream cheese, softened
- 1½ teaspoons stone-ground mustard
- ½ teaspoon plus ⅛ teaspoon kosher salt, divided
- 8 ounces sharp Cheddar cheese, coarsely shredded
- 2 firm peaches, halved
- 2 avocados, halved
- Olive oil, for brushing
- 6 (¼-inch-thick) slices French bread
- 2 teaspoons fresh lime juice
- ⅛ teaspoon black pepper
- Garnish: fresh radish sprouts
Instructions
- In a medium bowl, stir together pimientos, mayonnaise, cream cheese, mustard, and ½ teaspoon salt. Fold in Cheddar. Cover and refrigerate until ready to use.
- Heat a cast-iron grill pan over medium heat until slightly smoking. Lightly spray pan with cooking spray.
- Lightly brush cut sides of peaches and avocados with olive oil. Place peaches, cut side down, on prepared pan. Cook until peaches are just soft and charred, 3 to 4 minutes. Remove and set aside. Place avocados, cut side down, on pan. Cook until just soft and charred, 2 to 3 minutes. Remove and set aside. Brush both sides of each bread slice with olive oil. Place bread on pan. Cook until toasted and charred, 5 to 6 minutes, turning once halfway through. Let cool completely on a wire rack.
- Scoop avocado pulp into a small bowl. Add lime juice, remaining ⅛ teaspoon salt, and pepper. Using a fork, mash avocado until mostly smooth. Set aside. On a flat working surface, slice peaches ⅛-inch thick.
- To assemble, place toasts on a serving platter. Spread desired amount of cheese mixture onto toasts. Divide avocado mixture evenly between toasts atop cheese mixture. Equally divide sliced peaches among toasts, slightly overlapping peaches to create a shingled effect. Garnish with radish sprouts, if desired. Serve immediately.
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