There is almost nothing better in a Southern summer than fresh peaches. Jeanette Terry from Wild Abandon Kitchen is joining us today to share an incredible recipe for grilled peaches.
With summer in full swing, the temperatures are rising, but the produce is rolling in. Peaches are one of my favorites in the summer and this light dessert doesn't require turning on my oven in July, a definite winner in our house.
It couldn't be simpler.
Grilled Peaches with Goat Cheese and Basil
- 4 freestone peaches or nectarines, halved and pits removed
- 2 TBS crumbled goat cheese
- 2 TBS chopped almonds
- 1 TBS chopped basil
- a few drizzles of honey
Brush peaches lightly with oil and grill 3-5 minutes over medium heat flesh side down. You can also do this in a cast iron pan if you haven't fired up the outdoor grill. Top peach halves with a drizzle of honey, goat cheese, almonds, and basil. In this case I used Thai basil because I had an abundance of it in my herb garden, but sweet Italian basil works just as well.
And that's it. A simple dessert. Not too sweet. And not too much work. That's my kind of summer style.