Grilled Peach Toast with Pimiento Cheese

Steps

1. Preheat a grill to medium-high, about 450°F.
2. Brush peach halves with 1 tablespoon blended oil and grill cut side down, uncovered, until grill marks appear and juices release, about 3 minutes. Remove and slice; set aside.
3. Halve and pit the avocado, brush cut sides with 1 teaspoon blended oil, and grill cut side down, uncovered, until charred and slightly softened, about 5 minutes. Remove from grill.
4. Brush bread slices with remaining 1 tablespoon oil and grill until toasted, about 2 minutes per side.
5. Spread pimiento cheese on one side of each toast slice. Cut each slice into 4 equal rectangles, keeping pieces together.
6. Scoop avocado from the peel into a bowl and mash with 1 tablespoon extra-virgin olive oil until chunky and spreadable. Spread onto the toast and top with sliced peaches.
7. Top with radish slices and watercress leaves. Drizzle with remaining 1 tablespoon extra-virgin olive oil and sprinkle with gray sea salt and black pepper.