Jewels:Hey, lovers of summer and all things juicy and colorful. Liz and I came up with this funny recipe when wondering how we can be a part of BBQ season without shoveling kilos of cows and pigs into our bellies. Yes, we know about corn and potato salad. But we want more and we want it to be a bit more culinarily interesting. So without further ado, we present to you: The Grilled Peach with Salty, Crumbled Pumpernickel, Little Pieces of Goat Cheese, Hints of Thyme, and a Splash of Honey dish. This warm, fruity, salty, and creamy treat will make you the favorite guest at any grill party.
Here is how it goes:
dry goat cheese (or feta)
Fire up the grill. Cut a few peaches in half and put them on the grill face down. Crumble up some pumpernickel and fry it in the pan (or on a sheet on the grill) with some salt until it’s crunchy and dark. Cut some dry goat cheese (or feta) into small pieces. Have some leaves of thyme ready.
Once the peaches have browned a bit, take them off the grill and put them on a plate face up. Sprinkle the pumpernickel, cheese, and thyme on top. Finish up with a splash of honey. Serve warm.