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Peach and Endive Salad with Brie Toasts

3 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 tbsp. minced shallot
1/2 cup olive oil

6 French bread slices
2 cloves garlic, halved
6 oz. blue cheese (gorgonzola dolce is best)
6 oz. brie, rind removed

3 peaches, peeled and sliced
2 heads Belgian endive, sliced
1 bunch watercress
1/2 cup toasted walnuts

Mix first 3 ingredients together in a small bowl.  Whisk in oil.  Season vinaigrette
with salt and pepper.

Pre heat oven to 500.  Arrange bread on a cookie sheet and bake until golden,
about 3 minutes.  Remove bread from oven and rub with garlic.  Cut cheeses into
6 thin slices. Place 1 slice of blue cheese on the right and one slice of brie on the
left side of the toasts.  Bake until cheese bubbles. Combine peaches, endive and
watercress in a bowl.  Stir vinaigrette and pour over salad and toss.
Sprinkle with walnuts and serve with the cheese toasts.



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