Once in a while, though, I’ll surprise myself (and my boyfriend) by behaving like a big girl long enough to push past the hunger and throw something together that makes everything okay. I’ll see the one last peach perched on the counter, the nub of goat cheese in the fridge, and remember the garden full of lettuce and herbs. Suddenly, I realize the crisis can be averted–I can make something out of this! 15 minutes later, I’ll be backing myself out of the crazy-losing-my-mind-from-hunger zone, and congratulating myself on turning a bad situation into a delicious one. Then I’ll get so excited over how yummy it was that I’ll make it all over again the next day so I can take pictures and talk about it here.
Okay…now that you decided I’ve totally lost it, allow me to share my latest effort. It’s a grilled or roasted peach stuffed with goat cheese, paired up with lettuce and herbs from the garden and a few slices of prosciutto. It’s awfully good and can be assembled in minutes. It’s the kind of thing that’s always a winner, on occasion, a savior, and just what I feel like eating all summer long.
Let’s put it together. Light the grill or fire up your oven and go snip some tarragon and chives from the garden. Cut a couple of peaches in half and replace the pit with a hefty slice of chèvre.
Grill or roast until the stuffed peaches until the fruit is tender and the cheese is warm and melty. Maybe you have a ball of pizza dough hanging out in the fridge. Throw that on the grill too, then douse it with good olive oil and sprinkle with sea salt and herbs. Bam!–grilled flatbread to round out the meal.
Toss a few handfuls of tender greens with a touch of oil and a splash of vinegar. Scatter in a few tarragon leaves and chopped chives. Transfer the grilled peaches to a platter or board and surround with a mound of lightly dressed greens. Add some sliced prosciutto and voilà! The best of summer, on a plate.
- 2 Peaches (ripe but still firm), halved and pitted
- 4 oz. log Chèvre (creamy goat cheese)
- ¼# Prosciutto Ham, thinly sliced
- a few handfuls Tender Greens (I used a spicy blend of arugula, mizuna, and leaf lettuces)
- a sprig or 2 Fresh Tarragon, leaves removed
- a small bunch of Chives, chopped
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Light a medium-hot grill. Alternatively, preheat the oven to 450°.
- Cut the log of chèvre into 4 even pieces. Press a piece of cheese into each peach half. Grill or roast until the peach is quite soft (but before it starts to fall apart) and the cheese is warm and melty, 5-8 minutes.
- Meanwhile, toss the greens and herbs with a little olive oil, salt, and pepper. Taste and adjust, if needed. Add a drizzle of vinegar and toss again.
- Arrange the peaches on a platter or divide between 4 plates. Mound the greens on the platter and arrange the sliced prosciutto along side.