Peach and Blue Cheese Toast

2 lg ripe peaches
2 Tbsp. fresh lemon juice
2 tsp honey
4 slices country style bread
6 tbsp olive oil, divided
kosher salt
4 oz blue cheese, room temperature (Such as Roquefort or Saint Agur)
2 cups (loosely packed) trimmed purslane or baby arugula
fresh ground black pepper

Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large sauce pan 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 2tbsp oil and season with salt. Spread cheese on toast and top with peaches, leaving juices behind. Whisk 4 tbsp. oil into juices. Toss purslane with enough dressing to lightly coat in bowl. Season with salt and pepper. Arrange over toasts.