1
cup raspberry jam, preferably seedless
1-1/4
cup blue cheese, crumbled
1
loaf (1 pound) French bread, split lengthwise
1
large fresh peach, sliced into thin wedges
6
ounces provolone cheese, sliced
6
ounces Swiss cheese, sliced
1/2
cup natural almonds, sliced and toasted
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Gently stir jam and crumbled blue cheese into a mix. Spread on both cut surfaces of bread. Layer peach slices, provolone cheese and Swiss cheese slices evenly on bottom layer of loaf. Sprinkle sliced almonds evenly over cheese. Top with remaining half loaf, jam side down. Secure loaf with picks and cut.
Note: To toast almonds, place almonds on baking sheet in preheated 350°F oven and bake until lightly toasted, 5 to 7 minutes.
Runner-up
Provided by Shirley Fleming
Sacramento, CA
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