Grilled peach toast with pimento cheese

Ingredients

• 2 pieces ripe but firm peaches
• 35 ml oil mixture
• 1 piece medium ripe avocado
• 4 slice multigrain boule, sliced 1/2 inch thick
• 120 g smoked bacon pimento cheese
• 30 ml extra-virgin olive oil
• 85 g red radishes
• 1 bunch watercress
• 5 g gray sea salt
• 2.5 g coarsely ground black pepper

Method

1. Preheat a grill over medium-high heat (about 230°C / 450°F). Make sure the grates are clean and lightly oiled.
2. Brush the cut sides of the peach halves with some of the oil mixture. Place them cut-side down on the grill. Cook uncovered until distinct grill marks appear and the juices begin to run, about 3 minutes. Remove, let cool slightly, then cut into wedges.
3. Halve and pit the avocado. Brush the cut sides with some of the oil mixture. Place cut-side down on the grill. Cook just until marked and beginning to soften, about 5 minutes. Remove from the grill.
4. Brush both sides of each slice of bread with the remaining oil mixture. Grill until toasted with distinct grill marks, about 2 minutes per side. Remove.
5. Spread the smoked pimento cheese evenly over one side of each toast. Cut each toast into 4 equal rectangles, keeping them grouped together.
6. Scoop the grilled avocado flesh into a medium bowl. Mash with 1 tablespoon extra-virgin olive oil until spreadable but still chunky. Divide the avocado mash among the cheese-topped toasts.
7. Arrange the grilled peach slices over the avocado.
8. Thinly slice the radishes and scatter them over the peaches. Add a generous handful of watercress leaves on top.
9. Drizzle the remaining extra-virgin olive oil over the toasts. Finish with a pinch of gray sea salt and coarsely ground black pepper.
10. Serve immediately while the toast is still warm and the toppings are vibrant.

Nutrition

Per serving

Energy

376.9 kcal

Protein

11.47 g

Carbohydrate

14.74 g

Fat

29.51 g

Fibre

3.82 g

Calcium

47.24 mg

Iron

0.95 mg

Magnesium

34.67 mg