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Tomato-Peach Flatbreads with Blue Cheese and Basil

Tomato-Peach Flatbreads with Blue Cheese and Basil
Yields 4
Hot sautéed cherry tomatoes make an intensely flavored base for this high-summer dish.
    1. ¼ cup olive oil
    2. 3 cloves garlic, thinly sliced
    3. 2 pints cherry tomatoes, larger ones halved
    4. 1 teaspoon kosher salt
    5. 4 to 5 sprigs thyme, basil, or oregano, optional
    6. Pinch granulated sugar, optional
    1. 1 recipe Basic Flatbread Dough
    2. 3 to 4 tablespoons olive oil, for brushing dough
    3. 2 peaches, thinly sliced
    4. 1 cup crumbled blue cheese (try Gorgonzola)
    5. ½ cup torn basil leaves, to garnish
      1. Warm oil in a large skillet over medium heat. Add garlic and cook, stirring, 1 to 2 minutes, until fragrant (reduce heat to medium-low if garlic starts to brown). Add tomatoes, salt, and optional herbs, if using, and increase heat to medium-high. Cook, stirring, for 3 minutes. Increase heat to high and continue to cook, stirring. The tomatoes will start blistering and popping; help them along by crushing them with the back of a wooden spoon. Cook, stirring, 5 to 7 minutes, until tomatoes take on a jammy consistency. Remove from heat. Discard herbs and cool mixture. Taste and adjust seasoning as necessary, adding sugar if desired.
      1. Heat grill to medium-low. Turn dough out onto a floured surface and divide into 4 pieces. Roll each piece into a 7-inch-long oval and brush both sides with olive oil. Place flatbreads directly on grill grates and cover grill. Cook, checking every 2 minutes, until dough bubbles and stiffens and flatbreads have visible grill marks on the bottom, about 4 minutes. Flip flatbreads, cover grill, and cook 1 minute. Remove from grill.
      2. Divide tomato jam among the flatbreads and spread to coat the surface. Top each with equal amounts peach slices and blue cheese. Return flatbreads to grill, cover, and cook, checking every 2 minutes, until cheese is softened and dough is fully cooked, 3 to 4 minutes. Remove from grill and top with basil leaves.
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      Leigh Belanger

      Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.

      Rebecca Haley-Park

      Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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