Tradition is an aesthetic in modern cooking. My ancestral tree has its roots in West Africa, where the indigenous cuisine’s pairing of savory items with sweet is as ancient as the continent itself. From simple dishes of toast and honey or sweet potatoes with bitter greens, sweet and savory have long been the hallmark of traditional coastal African cooking.

　　

Ingredients

Serves 4 as an appetizer or 2 as an entrée

　　2 firm-ripe peaches, halved and pitted

　　2 tablespoons plus 1 teaspoon blended oil

　　1 medium-size ripe avocado

　　4 (1⁄2-inch-thick) slices multigrain boule-style bread

　　Smoky Pimiento Cheese With Bacon

　　2 tablespoons extra-virgin olive oil

　　1⁄4 cup thinly sliced red radishes (about 3 ounces)

　　1 bunch watercress

　　1 teaspoon gray sea salt

　　1⁄2 teaspoon coarsely ground black pepper

　　

Step 1

Preheat a grill to medium-high (450°F).

　　

Step 2

Brush the peach halves with 1 tablespoon of the blended oil, and place on the grill grates, cut sides down. Grill, uncovered, until grill marks appear and the juices begin to release, about 3 minutes. Remove from the grill, and slice. Set aside.

　　

Step 3

Cut the avocado in half lengthwise, pit, and brush cut sides with 1 teaspoon of the blended oil. Place halves, cut sides down, on the grill grates. Grill, uncovered, just until the avocado is charred and begins to soften, about 5 minutes. Remove from the grill.

　　

Step 4

Brush the bread slices with the remaining 1 tablespoon oil, and place on the grill grates. Grill until the bread is toasted, about 2 minutes per side. Remove from the grill.

　　

Step 5

Spread Pimiento Cheese onto 1 side of each piece of toast. Cut each piece into 4 equal rectangles, keeping the pieces together.

　　

Step 6

Scoop the avocado from the peel into a medium bowl and mash with 1 tablespoon of the extra-virgin olive oil until it is chunky and spreadable. Spoon onto the toast, and top with sliced peaches.

　　

Step 7

Top the toast slices with radish slices and watercress leaves. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the toast slices, and sprinkle with gray sea salt and black pepper.

　　Note

　　If watercress is unavailable, arugula or curly mustard greens can be substituted.

　　Reprinted with permission from Soul: A Chef's Culinary Evolution in 150 Recipes by Todd Richards, copyright © 2018. Published by TI Inc. Books.Buy the full book from Amazon.