We had a prolonged spring here in Middle Tennessee, and I have loved every minute of it, but it’s officially the dog days of summer and time to switch gears into big, bright, fresh flavors that make summer so delicious.
Brad bought me a grill a few years ago for my birthday and this is the summer I am diving into really learning how to maximize this grill. I have always been a high heat & char kind of gal when it comes to grilling, so low and slow will be a new challenge. This is how I roll, I pick one style of cooking or one ingredient and I experiment. So this summer, if I don’t melt outside I will be grilling.
This is how I tend to cook, I latch onto a cooking method (in this case grill) and I go all in for a while to see what I can create. I love this mindset because you can give yourself room to make mistakes. You are learning. So giddy up, lets grill some stuff.
Today’s recipe is high heat & char kinda vibes, and it is the time to grill your peaches my friends. I will be on a roll with charring these next few weeks, so give it a go. The taste sugar in the peaches caramelize into this amazing combo of sweet, tart and char. YUM. Add the creaminess of the cheese and the layers of fresh and crunch, heavenly. No technique needed. You can use a grill pan, but know that it needs to get ripping hot, preferably cast iron. Peaches in a skillet turn to mush, be warned.
GRILLED PEACHES with green olives & burrata
INGREDIENTS
4-5 peaches, medium to ripe, quartered
1 ball of burrata cheese
1 cup green olives, sliced (like a castelvetrano)
1/2 cup nuts, toasted and crushed (hazelnut, macadamia, almond)
1/2 herbs (tarragon, basil, mint)
extra virgin olive oil
vinegar (wine or sherry)
salt and pepper
PROCESS
remove the pits from the peaches and quarter them
rest on a sheet tray and season the peaches with salt, pepper and some olive oil
grill your peaches (any kind of grill, or grill pan)
assemble your plate (I use a large round, but any size will work)
burrata > peaches > green olive > toasted nuts > season with vinegar, olive oil, maldon salt > fresh herbs