Peaches again. I told you I’m smitten with them! This time it’s totally different though. These suckers are sharing taste bud space with prosciutto, goat’s cheese, crunchy baguette and sweet honey. Mouth explosions all round.
I’m reading an a-may-zing book at the moment: The Flavour Thesaurus by Niki Segnit. This book is a genius guide to pairing flavours {some that you’d never think of} and lists 99 key ingredients and all the common and not-so-common things it pairs well with. I am geeking out big time over it.
One awesome match made in flavour-pairing heaven is peach and prosciutto. This one’s not such a rare combo but it’s new to me in my kitchen and I was excited to create these little toasty bites of summer.
The goat’s cheese goes well with both prosciutto and peach. It’s tangy but creamy and rich complementing the sweet, floral flavour of the peach as well as the salty smokiness of the prosciutto. A drizzle of honey goes a long way here too.
So, crostini. It’s what’s happening in my backyard. How’s that for summer evening eating? Throw in a beer for good measure and maybe even a celebratory shot of vodka (yup, seriously) in honour of just-booked tickets to England and this summer is shaping up pretty well.
For another crostini idea try smashed peas and mint. Summer perfection.
And if you’d like more inspiration for the upcoming season, check out some of my other favourite summer recipes.
Peach, Prosciutto + Chevre Crostini
Ingredients
- 1/2 a baguette, sliced into thin rounds (no fatter than 1/2 inch)
- olive oil
- 1 tablespoon (give or take) chevre {goat’s cheese}
- black pepper
- 2 thin slices of prosciutto
- honey
- 1 ripe peach
Directions
- Preheat oven to 350F. Brush baguette slices with olive oil and place in the oven for several minutes until crisp.
- Halve, pit, and thinly slice the peach.
- Spoon about 1 teaspoon chevre onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over chevre on each crostini. Drizzle each with just a touch of honey and top with peach slices. Serves two to four.
Happy Summer Solstice!
Today is a happy day for two reasons:
1) It’s the first day of Summer. It is. No, really. Well, even if Minneapolis is operating in a vacuum and dumping rain, humidity and clouds all over us, summer is technically here. The best is yet to come.
2) It’s National Peaches and Cream day in the U.S.! What does this mean? It means that you should click on this link and find my recipe for grilled peaches with vanilla mascarpone. Drool over it, make it, eat it. Do it. As a bonus, that post has a step-by-step recipe for making the best darn turkey burgers around. Score you.
Peaches are GLORIOUS at the moment. The kind that you have to stand over the sink to eat because there is juice literally running down your face but you don’t care because they are the sweetest, most florally delightful things you’ve tasted in months. I’m not exaggerating.
Okay because I’m nice I’ll re-post the recipe below. Enjoy!
Other peaches and cream recipes:
Peaches and Cream Pie from 101 Cookbooks
Peach and Crème Fraîche Pie from Smitten Kitchen
Grilled peaches with Crème Fraîche Recipe from White on Rice Couple
Grilled Peaches with Vanilla Mascarpone
first posted here.
Ingredients
- 1/2 cup (4 oz) mascarpone cheese
- 1 tsp vanilla extract, divided
- 1.5 tbsp honey
- 2 tbsp (1/4 stick) unsalted butter
- 1.5 tbsp brown sugar
- 1 tsp cinnamon, divided
- 2 ripe, but firm peaches, halved
Directions
- Preheat grill to medium-high
- Stir 1/2 a teaspoon vanilla extract and all the honey into your mascarpone until well blended. Set aside.
- Melt butter in a saucepan over a low heat and stir in brown sugar, cinnamon and remaining vanilla extract.
- Slice peaches in half, removing pits. Brush butter/sugar glaze over the peaches.
- Place peaches cut side down on the grill and cook for about four minutes on each side or until tender – be sure to get those awesome grill marks now!
- Transfer to a plate or platter and spoon a dollop of mascarpone into the center of each peach half. Devour!
I had the pleasure of being in San Diego for a few days last week and although it was for work and not play I did manage to get out and about a bit and capture a few pictures. Here’s some of them; hope you enjoy!
p.s. how’s that second-to-last picture for public art? A choir singing on a pedestrian bridge!
p.p.s my best meal by a mile was eaten at The Mission – thanks to everyone who suggested it!
