Grilled Fresh Peaches, Baby Arugula, Pickled Red Onion & Gorgonzola Crostini

Grilled Peach Crostini

Grilled Fresh Peaches, Baby Arugula, Pickled Red Onion & Gorgonzola Crostini
Servings
8
Servings
8
Grilled Fresh Peaches, Baby Arugula, Pickled Red Onion & Gorgonzola Crostini
Servings
8
Servings
8
Ingredients
For the pickled red onion:
For the crostini:
For the grilled fresh peaches:
For serving:
Servings:
Units:
Instructions
For the pickled red onion:
  1. Heat the water, vinegar, sugar, and salt to a boil in a saucepot over high heat; remove from heat and cool 8 minutes or to 160°F. Add onion and let steep for at least 2 or up to 6 hours.
  2. Drain onion, reserving 2 tablespoons of the pickling liquid in a bowl; whisk in oil. Reserve vinaigrette for serving.
For the crostini:
  1. Brush both sides of baguette slices with oil. Grill baguette slices over medium-high heat 3 minutes or until grill marks appear, turning once; sprinkle with salt and pepper.
For the grilled fresh peaches:
  1. Evenly brush peach wedges with oil; grill cut side down 5 minutes or until grill marks appear, turning once.
To serve:
  1. Top 3 crostini with 2 tablespoons cheese and heat on a sheet tray at 350°F for 2 minutes or until cheese melts.
  2. Toss ½ cup arugula with 1 tablespoon vinaigrette in a bowl; evenly divide over cheese-topped crostini. Evenly top with pickled red onion, 6 peach wedges and 1 tablespoon almonds; drizzle with balsamic glaze.