Grilled Peach, Arugula, Picked Red Onion & Gorgonzola Crostini - Recipe from Price Chopper
Grilled Peach, Arugula, Picked Red Onion & Gorgonzola Crostini
This delightful appetizer is part of the Farm Fresh recipe collection, Summer Gatherings 2020 Magazine.
This delightful appetizer is part of the Farm Fresh recipe collection, Summer Gatherings 2020 Magazine.
- MAKE PICKLED RED ONION
- In small saucepot, heat water, vinegar, sugar, and salt to a boil over high heat; remove from heat and cool 8 minutes. Add onion; let stand at room temperature at least 2 or up to 6 hours.
- PREPARE CROSTINI AND GRILLED PEACHES
- Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of baguette slices with 2 tablespoons oil; sprinkle with salt and pepper. Place baguette slices on hot grill rack; cover and cook 3 minutes or until grill marks appear, turning once.
- Brush cut sides of peaches with remaining 1 tablespoon oil. Place peaches, cut side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear.
- Place crostini in single layer on rimmed baking pan; top with cheese. Place pan directly on hot grill rack; cover and cook 2 minutes or until cheese melts.
- TOPPINGS
- Drain onion, reserving 2 tablespoons pickling liquid in medium bowl. Whisk oil into reserved liquid; add arugula and toss to coat. Cut peaches into wedges.
- Top crostini with arugula mixture, onion, peaches, and almonds; drizzle with balsamic glaze.
