Roquefort and peach bruschetta

Step 1

Peel your peaches. Boil some water in a deep pan and set up a bowl of cold water alongside. Take each peach on a fork dip it in the boiling water and count to ten then transfer it to the cold water for five seconds then peel.

Step 2

Make large toasts using French bread, spread some Roquefort thickly across each, cut the peaches into wedges and arrange carefully.

Step 3

Taken from The Half Hour Host, available free from www.president.uk.com.