TODD RICHARDS'S GRILLED PEACH TOAST WITH SPICY PIMENTO CHEESE
Pimento cheese is a Southern classic, but the combination of spicy, smoky pimento cheese - spiked with bacon and the adobo that comes in a can of chipotle chiles - and sweet, juicy peaches could only come from the mind of a chef. Todd Richards of Richards' Southern Fried in Atlanta's Krog Street Market and the author of "Soul: A Chef's Culinary Evolution in 150 Recipes" (Oxmoor House, 2018) calls this his ideal summer breakfast, "along with a glass of champagne." If you don't want to use a grill, just toast the bread and use the peaches freshly sliced.
Provided by Julia Moskin
Time 30m
Yield 4 appetizer or 2 entrée servings
Number Of Ingredients 22
Steps:
- Cook bacon in a heavy skillet over medium-high for 5 to 6 minutes or until just crisp (but not crunchy). Remove bacon from skillet and drain on paper towels; chop into coarse pieces. Reserve 1 tablespoon bacon drippings, and set aside. Wipe out the skillet clean, but don't worry if there are brown bits stuck to the pan - they will loosen as you cook.
- If using fresh peppers, return the skillet to medium heat. Add the oil and then the peppers and cook, stirring, until tender, 3 to 5 minutes. (If using canned pimentos, just add them to the clean skillet.)
- Stir in the reserved bacon drippings. Add the adobo and cook for 2 minutes. Turn off the heat. Stir in the bacon, mayonnaise, vinegar, hot sauce, dry mustard, granulated garlic and black pepper. Let cool to room temperature.
- In a large bowl or using a mixer fitted with the paddle attachment, mix the cream cheese until soft. Mix in the Cheddar cheeses. Stir in bacon mixture and chives. Set aside. (Or refrigerate, covered, up to 4 days. Bring to cool room temperature for serving.)
- Grill the peaches: Heat a grill to medium-high (450 degrees). Brush the peach halves with 1 tablespoon neutral oil, and place on the grates, cut sides down. Grill, uncovered, until grill marks appear and the juices begin to release, about 3 minutes. Remove from the grill, and slice each half into 4 to 6 wedges. Set aside.
- Brush the bread slices on both sides with the remaining neutral oil, and place on the grill grates. Grill until the bread is toasted, 1 to 2 minutes per side. Remove from the grill.
- Spread pimento cheese thickly on 1 side of each slice of toast. Cut each slice into 4 equal pieces, keeping them together to look like a whole slice. Top with sliced peaches. Drizzle the olive oil over the peaches, and sprinkle with salt and pepper. If using, top with radish slices and watercress leaves. Serve immediately.
Nutrition Facts : @context http, Calories 849, UnsaturatedFat 42 grams, Carbohydrate 30 grams, Fat 71 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 24 grams, Sodium 971 milligrams, Sugar 11 grams, TransFat 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kazi Sujan
[email protected]I love how this recipe can be made ahead of time. It's perfect for busy weeknights.
Susie M. Madrid
[email protected]This dish is a bit too sweet for my taste. I think I'll try using less sugar in the pimento cheese next time.
Renea Connally
[email protected]I've made this recipe several times now, and it never disappoints. It's a great way to use up fresh peaches.
Khan baba Khan Jane (esh gull Khan)
[email protected]I added a bit of bacon to the pimento cheese, and it took the dish to the next level. Highly recommend!
Olivia Roy
[email protected]This recipe is a keeper! It's easy to make, delicious, and always a hit with my guests.
Asad Magray
[email protected]I'm not sure what went wrong, but my grilled peaches came out mushy. Maybe I grilled them for too long?
minhaal
[email protected]This dish is perfect for a summer brunch or lunch. It's light and refreshing, yet still satisfying.
Taha Umar
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of pimento cheese. But I'm so glad I did! The flavors all work together perfectly.
Richard Tetteh
[email protected]This dish is a perfect blend of sweet and savory. The peaches add a nice sweetness, while the pimento cheese brings a bit of spice.
Addison Grimm
[email protected]I love how versatile this recipe is. I've tried it with different types of bread and cheeses, and it always turns out great.
MDrobi Mdrobi
[email protected]The grilled peaches were a bit too charred for my taste, but the pimento cheese was spot on. Overall, a good recipe with a little room for improvement.
Latoya Roy
[email protected]This dish was easy to make and turned out so impressive. My friends and family raved about it.
Dr Millicent Onyudo
[email protected]I've tried many grilled peach recipes, but this one takes the cake. The pimento cheese adds a unique and flavorful twist that elevates the dish.
Farhan Chauhdry
[email protected]This grilled peach toast with spicy pimento cheese was an absolute delight! The combination of sweet peaches, creamy cheese, and a hint of spice was simply divine.