The Washington Post

Peach, Blue Cheese and Chicken Tartines

Peach, Blue Cheese and Chicken Tartines 4.000

Tom McCorkle for The Washington Post; food styling by Carolyn Robb for The Washington Post

Dinner in Minutes Aug 11, 2020

This recipe includes instructions to quickly poach chicken breasts, but it would also be a great way to use up leftover chicken. Use a wide, country-style loaf of whole-wheat or multigrain bread for a heartier flavor. These tartines are best when eaten straight from the broiler.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; 2 tartines

Ingredients
  • For the chicken
  • 2 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 3 cloves garlic, smashed
  • 1 (2-inch) sprig fresh rosemary, plus 1 tablespoon chopped, divided
  • 1 dried bay leaf
  • 1 teaspoon kosher salt
  • For the tartines
  • 8 slices country bread, sliced thick and lightly toasted
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup (4 ounces) crumbled blue cheese
  • 1/2 teaspoon white pepper
  • 2 medium peaches (12 ounces), pitted and thinly sliced
  • Freshly ground black pepper (optional)
  • 3 tablespoons good-quality balsamic vinegar
  • 1 cup (about 1 ounce) baby arugula or other baby greens

Directions

Cut the chicken in half or thirds crosswise, depending on how large the pieces are. In a medium saucepan over medium heat, combine 3 to 4 cups water, the chicken, garlic, rosemary sprig, bay leaf and salt. Stir once or twice and slowly bring to barely a simmer — do not let the water come to a boil. Reduce the heat to medium low and gently cook until an instant-read thermometer reads 165 degrees when inserted into the thickest pieces of chicken, 10 to 15 minutes.

Remove the chicken from the water, let cool a few minutes, then slice it as thinly as possible; or shred with a fork and chop into bite-size pieces.

Position an oven rack 6 inches from the broiler element and turn on the broiler. Place the slices of toasted bread on a large, baking sheet and brush each slice edge-to-edge with the olive oil.

If the blue cheese is crumbly, place it in a small bowl and warm it in the microwave on HIGH 10 to 15 seconds, or until just softened. Add the white pepper and stir to combine. Put about 1 tablespoon of the cheese on each slice of bread and spread it in a thin layer to the edges.

Top each toast with about 2 ounces of the chicken, followed by 4 or 5 peach slices and 3 grinds of the black pepper, if using.

Place the baking sheet under the broiler and broil 3 to 5 minutes, until the peaches begin to soften and the edges caramelize. Watch carefully to avoid burning.

Remove the tartines from the oven, sprinkle each with fresh rosemary and drizzle with about 1 teaspoon of the balsamic vinegar.

Plate the tartines and top with the arugula. Serve warm or at room temperature.

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Recipe Source

From recipes editor Ann Maloney

Tested by Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 554


% Daily Values*

Total Fat: 19g 29%

Saturated Fat: 5g 25%

Cholesterol: 121mg 40%

Sodium: 660mg 28%

Total Carbohydrates: 50g 17%

Dietary Fiber: 4g 16%

Sugar: 14g

Protein: 47g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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