Dish Of The Week: Peaches with Cabrales crostini

Executive chef Jennifer Jasinski soaks slices of sourdough baguette in Cabrales cheese blended with olive oil. She bakes the cheese-soaked bread and then tops it with more of the cheese.

She thinly slices Serrano ham, plates it and drizzles it with rosemary-infused olive oil. She places the crostini on that. She quickly blanches whole peaches for ease in peeling. She peels and slices the peaches and then brushes them with olive oil before grilling. She places the warm local peaches on top, adds arugula and drizzles of sherry vinegar reduction.