Ingredients

• 2 large ripe peaches
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• 4 slices country-style bread
• 6 tablespoons olive oil, divided
• Kosher salt
• 4 ounces blue cheese (such as Roquefort or Saint Agur), room temperature
• 2 cups (loosely packed) trimmed purslane or baby arugula
• Freshly ground black pepper

Instructions

1. Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute.
2. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a small bowl into wedges, collecting juices. Add lemon juice and honey and toss to combine.
3. Toast bread, brush with 2 tablespoons oil, and season with salt. Spread cheese on toast and top with peaches, leaving juices behind. Whisk 4 tablespoons oil into juices. Toss purslane with enough dressing to lightly coat in a bowl; season with salt and pepper. Arrange over toasts.