Grilled Peach Toast With Pimiento Cheese

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This grilled peach toast with pimiento cheese is a sophisticated take on a high-protein snack, offering a beautiful balance of smoky, sweet, and savoury notes. The recipe makes the most of summer stone fruits, lightly charring the peaches and avocado to intensify their natural flavours before layering them onto thick slices of multigrain bread. Fresh watercress and crisp radishes provide a peppery crunch that cuts through the richness of the cheese and avocado.

Perfect for a nourishing lunch or a quick weekend brunch, this dish is packed with healthy fats and essential nutrients. The smoky pimiento cheese adds a depth of flavour that pairs brilliantly with the sweetness of the fruit. Serve these toasts immediately while the bread is still warm and the toppings are fresh for the very best results.

Ingredients for Grilled Peach Toast With Pimiento Cheese

2 firm-ripe peaches, halved and pitted
2 tablespoons plus 1 teaspoon blended oil
1 medium-size ripe avocado
4 (1/2-inch-thick) slices multigrain boule-style bread
Smoky Pimiento Cheese With Bacon
2 matskedar extra jungfruolivolja
60ml thinly sliced red radishes (about 90g )
1 bunch watercress
1 teaspoon gray sea salt
1/2 teaspoons coarsely ground black pepper

How to make Grilled Peach Toast With Pimiento Cheese

Preheat a grill to medium-high (232°C).

Brush the peach halves with 1 tablespoon of the blended oil, and place on the grill 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. Set aside.

Cut the avocado in half lengthwise, pit, and brush cut sides with 1 teaspoon of the blended oil. Place halves, cut sides down, on the grill grates. Grill, uncovered, just until the avocado is charred and begins to soften, about 5 minutes. Remove from the grill.

Brush the bread slices with the remaining 1 tablespoon oil, and place on the grill grates. Grill until the bread is toasted, about 2 minutes per side. Remove from the grill.

Spread Pimiento Cheese onto 1 side of each piece of toast. Cut each piece into 4 equal rectangles, keeping the pieces together.

Scoop the avocado from the peel into a medium bowl and mash with 1 tablespoon of the extra-virgin olive oil until it is chunky and spreadable. Spoon onto the toast, and top with sliced peaches.

Top the toast slices with radish slices and watercress leaves. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the toast slices, and sprinkle with gray sea salt and black pepper.

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