Bruschetta With Gorgonzola and Peaches

• 8 slices (about 3/4-inch thick) good, crusty bread
• 1 tablespoon plus 2 teaspoons olive oil
• 2 cloves garlic, peeled and halved
• 8 ounces Gorgonzola cheese
• 2 ripe peaches

1. Preheat the broiler.
2. Brush both sides of the bread with 1 tablespoon of the olive oil and lay on a baking sheet.
3. Broil until lightly browned, about 1 minute a side.
4. While the bread is still hot, gently rub both sides with the garlic.
5. Spread the cheese evenly over each slice.
6. Peel the peaches and split each in half vertically, gently twisting the halves in opposite directions to separate them from the pit.
7. Lay each half cut side down and slice into 1/4-inch slices.
8. Divide each half in half again and fan the slices over the cheese.
9. Drizzle with remaining olive oil and rebroil until peaches are soft and hot, about 1 to 2 minutes.
10. Serve immediately.

crusty bread, olive oil, garlic, gorgonzola cheese, peaches

Taken from cooking.nytimes.com/recipes/4857 (may not work)