Peach and Blue Cheese Toasts
['2 large ripe peaches', '2 tablespoons fresh lemon juice', '2 teaspoons honey', '4 slices country-style bread', '6 tablespoons olive oil, divided', 'Kosher salt', '4 ounces blue cheese (such as Roquefort or Saint Agur), room temperature', '2 cups (loosely packed) trimmed purslane or baby arugula', 'Freshly ground black pepper']
Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute.
Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a small bowl into wedges, collecting juices. Add lemon juice and honey and toss to combine.
Toast bread, brush with 2 tablespoons oil, and season with salt. Spread cheese on toast and top with peaches, leaving juices behind. Whisk 4 tablespoons oil into juices. Toss purslane with enough dressing to lightly coat in a bowl; season with salt and pepper. Arrange over toasts.
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