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
2014-06-27 01:37:19
Serves 4
Ingredients
- 6 peaches, halved and pitted
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 3 teaspoons extra-virgin olive oil, divided
- 1 baguette, sliced ½ inch thick
- 4 ounces sliced prosciutto
- 6 ounces honey goat cheese, such as Belle Chèvre Honey Belle & The Bees Breakfast Cheese
- Honey (optional)
- Marinated Olives, recipe follows
- Arugula, for serving
Instructions
- Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high (350° to 400°).
- 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.
- 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.
- Serve peaches with baguette, prosciutto, cheese, honey, arugula and Marinated Olives.
Louisiana Cookin https://www.louisianacookin.com/
Marinated Olives
2014-06-27 01:41:39
Serves 4
Ingredients
- ½ cup Castelvetrano olives or large green olives, pitted
- ¼ cup sherry vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper
Instructions
- 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/
