I go to the store in the early summer months anticipating the first time peaches are in abundance and some are tender to the touch, not completely hard like out of season peaches shipped in from some other country tend to be. I dread the day in early fall when I go for my weekly grocery shopping trip and find that the large barrels of juicy peaches have been replaced by overflowing bins of apples. If I am lucky, a small box of peaches remains in the corner, and I know this will be my last opportunity to get in-season peaches until the weather begins to heat up again in about 8 months. This unfortunate shopping trip occurred this week, and since I opened up peach season with a recipe, I figured I would close the season with another recipe. Peach season was especially tasty this year. It seemed like all but one or two peaches I bit into were wonderfully tasty and juicy. However, feeling like I missed out on the opportunity to "play" with my peaches a bit more, or at least enjoy them more often, due to our big move, I am already looking forward to their return!
In the meantime, if a few peaches remain in your neck of the woods or if you want to experiment with jarred or canned peaches, below is a recipe that is perfect for the crisper evenings that will soon lend themselves to fall's bountiful harvest. Grilling the peaches brings out a completely different flavor and texture than eating fresh peaches. If you have never tried them, this more savory recipe is a quick and easy way to find out which you prefer! Paired with a salad, this simple recipe is enough for a meal, and since it can be put together in less than 30 minutes, it is a perfect meal to make a mid-week meal a bit more gourmet.
Peach Bruschetta with Ricotta and Prosciutto
adapted from Williams Sonoma Kitchen
Ingredients:
Working in 2 batches, arrange the peach slices on the panini press, close the lid and cook until the peaches are nicely marked on both sides, about 2 minutes.
Spread 1 1/2 Tbs. cheese on each bread slice. Drape the prosciutto on top, dividing evenly, and top with the peach slices. Put the arugula in a small bowl and lightly drizzle with olive oil. Top the bruschetta with the arugula. Drizzle with the balsamic vinegar glaze and sprinkle with course sea salt. Serve immediately. Serves 3-4.
*Notes:
The more even you can slice your peaches, the prettier your grill marks will be and the more even the cooking will be.
Balsamic glaze is becoming easier to find in most grocery stores. Look for it near either the balsamic vinegar or in the "Italian" aisle.
In the meantime, if a few peaches remain in your neck of the woods or if you want to experiment with jarred or canned peaches, below is a recipe that is perfect for the crisper evenings that will soon lend themselves to fall's bountiful harvest. Grilling the peaches brings out a completely different flavor and texture than eating fresh peaches. If you have never tried them, this more savory recipe is a quick and easy way to find out which you prefer! Paired with a salad, this simple recipe is enough for a meal, and since it can be put together in less than 30 minutes, it is a perfect meal to make a mid-week meal a bit more gourmet.
Peach Bruschetta with Ricotta and Prosciutto
adapted from Williams Sonoma Kitchen
Ingredients:
- 1/3 cup balsamic vinegar glaze
- 4 slices country-style bread, each about 1/2 inch thick
- Olive Oil Cooking Spray
- Olive oil for drizzling
- 2 large peaches, pitted and each cut into 6-8 slices
- 6 Tbs. ricotta cheese, lightly seasoned with kosher salt and ground white pepper
- 3 oz. thinly sliced prosciutto, with the fat trimmed off
- 1 1/2 oz. arugula
- Course sea salt for sprinkling
Working in 2 batches, arrange the peach slices on the panini press, close the lid and cook until the peaches are nicely marked on both sides, about 2 minutes.
Spread 1 1/2 Tbs. cheese on each bread slice. Drape the prosciutto on top, dividing evenly, and top with the peach slices. Put the arugula in a small bowl and lightly drizzle with olive oil. Top the bruschetta with the arugula. Drizzle with the balsamic vinegar glaze and sprinkle with course sea salt. Serve immediately. Serves 3-4.
*Notes:
The more even you can slice your peaches, the prettier your grill marks will be and the more even the cooking will be.
Balsamic glaze is becoming easier to find in most grocery stores. Look for it near either the balsamic vinegar or in the "Italian" aisle.
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