With my renewed commitment to counting Weight Watchers points and dropping the pounds that have snuck back while I was not paying attention, I’ve been trying to make really diverse meals that are big on flavor and nutrition and small on points. My main rule above all else is that food has to be satisfying (and should pair well with wine).
This is a great, fast light weeknight dinner that makes delicious use of the amazing peaches that are in season in late summer.
I love Bon Appetit recipes! This is adapted from the August 2014 issue.
We paired this with a moscato.
Weight Watchers Points: 6
- 2 large ripe peaches
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 4 slices country-style bread
- 1 tablespoon olive oil
- 1 tsp while balsamic vinegar
- Kosher salt
- 4 ounces blue cheese (such as Roquefort or Saint Agur), room temperature
- 2 cups (loosely packed) baby arugula
- Freshly ground black pepper
Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a small bowl into wedges, collecting juices. Add lemon juice and honey and toss to combine.
Toast bread and season with salt. Spread cheese on toast and top with peaches, leaving juices behind. Whisk oil and vinegar into juices. Toss arugula with enough dressing to lightly coat in a bowl; season with salt and pepper. Arrange over toasts. Serve the rest on the side as a salad.