From the Kitchen of Terri Bergman
Bursting Peach Starter or Salad
This Bursting Peach Starter is the perfect beginning to a grilling, wine drinking, deck evening!
A Ripe Peach is halved, stuffed with the combination of Brie and Goat Cheese, wrapped in Prosciutto, scantly brushed with oil and dusted with the Amazing Rub. A quick grill starts with the peach back, a few minutes to soften and sweeten, before being carefully slipped to crisp the savory ham and melt the cheese…and Viola! Fabulous served on a bed of baby Argula, Basil if available and lightly dressed with Olive Oil and a Balsamic Reduction drizzle. Salt and Pepper to taste! For over the top decadence, I like to make a quick Aioli of Mayo, a bit of Maple Syrup and a good shake of Pummull Spice. Is it just too much, well maybe…but no one is walking away from this dish without one spectacular memory! ENJOY!
1 Ripe Peach (halved, pit remove, keep skin on)
2 rounds Goat Cheese
2 Pieces of Brie (rind removed)
2-4 Pieces of Prosciutto (enough to wrap 2 peach halves)
2 Tbsps Light Oil
2 Tbsps of The Amazing Rub
2 large handfuls of Baby Arugula
Fresh Basil leaves if available
Best Olive Oil
Balsamic Vinegar Reduction (your favorite)
Salt n Pepper to taste
*Optional Aioli of Mayo ¼ cup/1 tsp Maple Syrup/1/4 tsp Pummull Spice (Cinn)
Half a just ripe peach, remove stone. Keep on peel, stuff center with equal size pieces of Brie and Goat Cheese. Wrap each round with Prosciutto and secure for grilling with toothpicks. Lightly oil peaches both sides and sprinkle generously with Amazing Rub (this will give complex flavor and a wonderful carmelization of stuffed peaches). Prepare a grill, inside or out, or broiling in oven will work as well!
Start with the back sides of peaches, 2-3 minutes, gently flip, Prosciutto side up – grill until deep golden and cheeses melting.
Serve on bed or Arugula, add fresh basil leaves. Place peach in center of greens, REMOVE toothpicks, drizzle with Olive Oil, Balsamic reduction….salt pepper if desired. ENJOY!