Freshness can go a long way toward making breakfast something special. For example, fresh peaches make this recipe for “Peach Bruschetta with Blue Cheese” from Christopher Hirsheimer’s “The San Francisco Ferry Plaza Farmer’s Market Cookbook” (Chronicle Books) something to savor. The dish also works as an appetizer and can be made with nectarines.
Peach Bruschetta with Blue Cheese
4 slices country bread
Extra-virgin olive oil for brushing
1⁄4 pound blue cheese, gorgonzola or Blue Castello cheese
Preheat the broiler. Arrange the bread slices on a rimmed baking sheet, slip under the broiler and toast, turning once, until golden brown on both sides. This should take only a few minutes.
While the bread is toasting, halve the peaches lengthwise, pit them and then peel each half. Cut each half lengthwise into 1⁄4-inch-thick slices, keeping the shape of each half intact.
When the bread is ready, remove from the broiler and brush each slice on both sides with olive oil. Spread one-fourth of the cheese on each slice of warm bread, place a sliced peach half on top, and serve.