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Blue Cheese & Peaches

by Michele Pesula Kuegler | September 16th, 2009 | Appetizers, Recipes
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Blue Cheese & PeachesI actually made this dish at the end of July when peaches were first in season in New Hampshire.  However, I forgot about this simple appetizer until yesterday.  That was when I went into the cheese drawer in refrigerator and discovered that I had two new blocks of blue cheese.

Everyone in our family enjoys cheese, so our cheese drawer typically is quite full.  Usually I make note of what cheeses we have before I shop for groceries.  I obviously did not do that on my most recent shopping trip.  I thought we had eaten all of the blue cheese, so I bought a half-pound of it.  Tossing it and a block of sharp cheddar into the drawer on Sunday, I didn’t notice that we now had enough blue cheese to stuff literally hundreds of olives.

So, after discovering the excess of blue cheese, I began to ponder how I could use it in the coming weeks.  As we will be having soup tonight, I am going to make blue cheese crackers.  Certainly some will be used for stuffing the previously mentioned olives.  Another use will be in a simple appetizer that both my husband and I enjoy, Blue Cheese & Peaches.

Served on top of a savory cracker, such as whole wheat or multi-grain, this hot topping has a wonderful contrast of sweet and salty flavors.  Served with a glass of Chenin Blanc, this dish can be the perfect kick-off to your weekend.

Blue Cheese & Peaches


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Cook Time
15 min

Cook Time
15 min

Ingredients
  1. 3 peaches, pitted and chopped
  2. 1/4 red onion, chopped
  3. 3-4 oz. blue cheese, crumbled
  4. salt & pepper
Instructions
  1. Preheat oven to 375ยบ.
  2. Spray a 9-inch pie pan with nonstick cooking spray.
  3. Place peach pieces in bottom of pan.
  4. Scatter chopped onion and blue cheese crumbles on top of peaches.
  5. Season with salt and pepper.
  6. Bake for 10-15 minutes, or until cheese is melted and peaches are warm.
  7. Serve immediately with crackers.
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