Tradition is an aesthetic in modern cooking. My ancestral tree has its roots in West Africa, where the indigenous cuisine’s pairing of savory items with sweet is as ancient as the continent itself. From simple dishes of toast and honey or sweet potatoes with bitter greens, sweet and savory have long been the hallmark of traditional coastal African cooking.

Recipe information

Yield
Serves 4 as an appetizer or 2 as an entrée

Ingredients

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 tablespoons extra-virgin olive oil

1⁄4 cup thinly sliced red radishes (about 3 ounces)

1 bunch watercress

1 teaspoon gray sea salt

1⁄2 teaspoon coarsely ground black pepper

Preparation

Step 1
Preheat a grill to medium-high (450°F).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Spread Pimiento Cheese onto 1 side of each piece of toast. Cut each piece into 4 equal rectangles, keeping the pieces together.
Step 6
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.
Step 7
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.

Note

If watercress is unavailable, arugula or curly mustard greens can be substituted.

Cover of the cookbook featuring collard green leafs and bold lettering.

TagsToast Sandwich West African African Peach Stone Fruit Fruit Avocado Vegetable Bacon Cured Meat Meat Bell Pepper Cheddar Cheese Dairy Starter Main Dinner Grilling Juneteenth Summer Cookbooks

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Reviews (5)

4 stars for the pimento cheese, but the add ons were a bit confrontational. Skipped the avocado and glad I did because his original recipe did not call for it and I think it would have only muddied the cheese and confused the plate further. Turned the toping into a chutney to make for easier plating and eating. Added some white balsamic reduction, but honey would have been fine too. Kept peaches around 1/2" but chopped reddish and arugula to blend, It was enjoyed by most.
- ncm209
- South of Boston
- 7/26/2020
We loved this recipe as is! It was so different.
- airforcemommy
- 7/29/2020
I'd say the avocado is surprising, but really rounds out the flavors here. The smoke, heat, sweet of this toast is pure summer and so, so good.
- Kearney
- Tennessee
- 7/29/2020
I made this for the the 4th of July 2022. All I got was serious compliments from guests and family. My oldest daughter called to find out what the recipe is. I sent her the instructions. Another relative asked for the recipe asked if there was meat in it? She is vegan or vegetarian I gave my printed copy to her.as of this review my family wants more..Kudos chef for this appetizer. A home run with family... I used arugula and fresh block of the cheeses. not the already made.light soft cream cheese is all I found. The peaches however were way too soft . I had a difficult time to get the pit out. I grilled them anyway and it was a staple to this appetizer . regardless.Unfortunately for me. I don't eat what I cook. Its for them and I enjoy cooking.
- Anonymous
- 7/5/2022