Ashland | amuserestaurant.com
Chef Erik Brown
Grilled Bruschetta with Peaches
and Morbier

Makes 4 servings | Approx. time: 10 minutes
4 one-inch thick slices of country style bread
12 ounces sliced Morbier cheese
2 ripe peaches, thinly sliced
Basil chiffonade
Extra virgin olive oil

Brush bread slices lightly with olive oil and grill over wood or charcoal until fairly dark on both sides. Arrange cheese evenly among the toasted bread and put in a 350˚F oven until cheese has melted. Arrange peaches on top of the cheese and garnish with basil and olive oil. Cut in half and serve.