Grilled Peach, Pimento Toast

Learn the secret ingredient to making the absolute best avocado toast! This recipe is no freakin joke! Chef Todd Richards lays out how to make the best avocado toast ever by incorporating grilled peaches, and pimento cheese. This is an absolute must-try recipe.

This recipe comes from Soul by Todd Richards.

INGREDIENTS

For the Toast

• 2 Firm Ripe Peaches

• 2 tbsp + 1 tsp blended oil

• 1 medium-size ripe avocado

• 4 (1/2in thick) slices multi-grain boule style bread

• Pimento Cheese

• 2 tbsp extra-virgin EVOO

• 1/4 cup thinly sliced red radishes (about 3 oz)

• 1 bunch watercress

• 1 tsp gray sea salt

• 1/2 tsp coarsely ground black pepper

For the Pimento Cheese

• 4 bacon slices

• 1 tbsp blended olive oil

• 2 small red bell peppers, finely diced about 1 1/4 cups

• 2 tsp adobo sauce

• 1/4 cup mayo

• 1 tbsp apple cider vinegar

• 2 tsp hot sauce

• 1/2 tsp dry mustard

• 1/2 tsp granulated garlic

• 1/4 tsp coarsely ground black pepper

• 4 oz white cheddar cheese, shredded, about 1 cup

• 4 oz sharp cheddar cheese, shredded about 1 cup

• 4 oz cream cheese, softened

• 2 tbsp sliced chives

INSTRUCTIONS

For Pimento Cheese

1. Cook bacon in a heavy-bottomed skillet over medium-high for 5-6 minutes or until crisp.

2. Remove bacon from the skillet and drain on paper towels; chop. Reserve 1 tbsp bacon drippings and set aside. Wipe the skillet clean. Return skillet to medium. Add the blended oil and the red bell peppers. Cook until tender, about 2 minutes. stir in bacon drippings. Add the adobo sauce, and cook 2 minutes. Remove from the heat. Stir in the bacon, mayo, vinegar, hot sauce, dry mustard, granulated garlic, and black pepper.

3. Combine the cheddar cheeses, cream cheese, and bell pepper mixture in a large bowl. Stir in the chives and serve at room temperature. Makes about 3 cups.

For the toast

1. Pre-heat grill to medium-high (about 450º) Brush the peach halves down with 1 tbsp of blended oil and place on the grill, cut-side down. Grill uncovered until grill marks appear and the juices begin to release about 3 minutes. remove from the grill and slice. Set aside. Cut the avocado in half lengthwise, remove the pit, brush with oil, place cut side down on the grill. Grill uncovered until the avocado is charred and begins to soften, about 5 minutes, remove from grill and set aside.

2. Brush the bread slices with remaining oil, place on the grill, and grill until toasted. about 2 minutes per side, remove and set aside.

3. Spread pimento cheese onto 1 side of each piece of toast. Scoop the avocado from the peel into a medium bowl and mash with 1 tbsp of EVOO until it is chunky and spreadable.

4. Spoon onto the toast and top with sliced peaches. Top the toast with slices of radish and watercress leaves. Drizzle with remaining EVOO and sprinkle on sea salt and black pepper.