Peach Bounty

Friday, 12 August 2016 | Tags: , , , , , ,

Those who regularly visit this blog know I've been obsessed with making pies lately. Peach pie in particular. This year's peach crop across the continent may be the best ever and I just can't get enough. But a girl can't (or shouldn't) live on pie alone. So I've been working on a few other peach centred dishes to help round out the day. 

Peach Bruschetta

Gently mix peaches with basil, juice of half a lemon, a little salt and a couple glugs of olive oil. Taste and adjust seasoning. Brush bread slices with oil and grill on barbecue, about 2 minutes per side until ridge marks appear. Spoon peach mixture over bread slices and sprinkle a little more salt on top. Heaven.

Peach Smoothie

  • 1 peach, sliced
  • 1/2 a banana
  • 1 tablespoon grated ginger or a teaspoon of ground
  • 1/2 cup plain greek yogurt, 2% or higher fat content
  • 1 tablespoon honey
  • a few ice cubes

Blend until smooth. Enjoy.

Peach Salad

  • 2 peaches, sliced
  • 1 head green leaf lettuce (NOT boxed), washed and torn
  • 1 large handful arugula (NOT boxed), washed and torn
  • 2 spring onions, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1/3 cup sheep’s milk feta cheese, crumbled
  • extra virgin olive oil
  • 1 teaspoon maple syrup
  • juice of half a lemon
  • 1 tablespoon dijon mustard
  • kosher salt

Whisk together dijon, lemon juice and maple syrup. Add a little salt. Drizzle in oil. Taste and adjust seasoning. Toss dressing with lettuces, onions, oregano and peach slices (you could grill the peaches, but it’s not necessary). Sprinkle feta, a little more salt and final squeeze of lemon over top. Fresh and delicious.

Peach Pizza

  • 1 ball fresh pizza dough (available in the deli section of Whole Foods. Or make it yourself!)
  • 2 ripe peaches, sliced
  • fresh mozzarella cheese, sliced
  • soft goat’s cheese, crumbled
  • 4 or 5 thin slices capicolla ham
  • extra virgin olive oil
  • kosher salt
  • 1/2 teaspoon crushed red pepper flakes

Roll out pizza dough on floured surface. Brush with oil. Grill oil side down on very hot barbecue until big bubbles appear. About a minute. Slide off onto pizza peel or cutting board. Brush oil on uncooked side and flip over. Now layer toppings on the cooked side; mozzarella first, then ham, peaches and dot with goat’s cheese. Return to grill for another minute or so or until cheese is melted. Remove and drizzle with a little oil and sprinkle salt and red pepper flakes. The combination of spicy and sweet of this pizza is seriously addictive!

Peach season is at it’s peak right now, so don’t miss out. Of course you can freeze them (and here’s how to do it properly) but it’s just not the same in November. Get ’em while they’re ripe!

Happy weekend everyone.


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