Grilled Peach Antipasti Platter

Grilled Peach Antipasti Platter

The floral sweetness and tart acidity of peaches help them pair well with salty, cured, meats, fresh-cut herbs, and even whiskey.

Grilled Peach Antipasti Platter
Serves 4
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Ingredients
  1. 6 peaches, halved and pitted
  2. 2 teaspoons kosher salt, divided
  3. 1 teaspoon ground black pepper, divided
  4. 3 teaspoons extra-virgin olive oil, divided
  5. 1 baguette, sliced ½ inch thick
  6. 4 ounces sliced prosciutto
  7. 6 ounces honey goat cheese, such as Belle Chèvre Honey Belle & The Bees Breakfast Cheese
  8. Honey (optional)
  9. Marinated Olives, recipe follows
  10. Arugula, for serving
Instructions
  1. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high (350° to 400°).
  2. Season peaches evenly with 1 teaspoon salt and ½ teaspoon pepper; drizzle evenly with 1½ teaspoons olive oil. Place on grill, and cook until peaches soften and are slightly charred, about 3 minutes.
  3. Drizzle remaining 1½ teaspoons olive oil over baguette slices, and season evenly with remaining 1 teaspoon salt and remaining ½ teaspoon pepper; place on grill, and cook until lightly toasted.
  4. Serve peaches with baguette, prosciutto, cheese, honey, arugula and Marinated Olives.
Louisiana Cookin https://www.louisianacookin.com/
Marinated Olives
Serves 4
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Ingredients
  1. ½ cup Castelvetrano olives or large green olives, pitted
  2. ¼ cup sherry vinegar
  3. 2 tablespoons extra-virgin olive oil
  4. 1 teaspoon chopped fresh thyme
  5. ¼ teaspoon garlic powder
  6. ¼ teaspoon ground cayenne pepper
Instructions
  1. In a medium bowl, combine olives, vinegar, olive oil, thyme, garlic powder, and cayenne. Cover, and refrigerate 2 hours or up to 2 days.
Louisiana Cookin https://www.louisianacookin.com/

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