PEACH BASIL GRILLED CHEESE
This peach basil grilled cheese is an addictive combo that you won't want to stop eating, made with fresh seasonal produce.
Provided by Meghan Bassett
Categories Grilled Cheese
Time 11m
Number Of Ingredients 7
Steps:
- Butter the two slices of sourdough bread on one side.
- Heat a medium skillet over medium heat. Once hot, add one slice of bread to the skillet, buttered side down.
- Drizzle honey on top of the bread.
- Top with brie slices, then gruyere slices.
- Arrange peach slices on top of the cheese, then sprinkle with fresh basil. Top with the other slice of bread, buttered side up.
- Once the bottom slice is golden brown, after approximately 2 to 3 minutes, carefully flip the sandwich.
- Cook on the other side until toasted and golden brown, and the cheese is melted and gooey.
- Slice in half, and serve immediately.
Nutrition Facts : ServingSize 1 sandwich, Calories 1619 calories, Sugar 37.8 g, Sodium 2843.5 mg, Fat 71.1 g, SaturatedFat 40 g, TransFat 0 g, Carbohydrate 171 g, Fiber 8.4 g, Protein 77.1 g, Cholesterol 212.2 mg
FARMER CHEESE WITH GRILLED PEACHES
Peaches become caramelized and extra-sweet on the grill. Top them with soft farmer cheese, honey, and basil for a light, sophisticated dessert.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Halve peaches; brush with olive oil.Grill, cut sides down, until soft withchar marks, about 4 minutes. Servewith honey-drizzled chilled farmercheese, and garnish with basil.
GRILLED PEACHES
This is a very simple, yet delicious end to a grilled meal. Peaches are grilled with a balsamic glaze, then served up with crumbled blue cheese. A sophisticated, yet extremely simple recipe. Perfect for summer entertaining!
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 38m
Yield 4
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
- Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.4 g, Cholesterol 13.3 mg, Fat 5.2 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 261.8 mg, Sugar 20.1 g
GRILLED STONE FRUIT WITH FARMER'S CHEESE AND SPICED HONEY ALMONDS
Steps:
- For the spiced honey almonds: Preheat the oven to 325 degrees F. Lightly spray a baking sheet with nonstick spray.
- Spread the almonds on the prepared baking sheet, then transfer to the oven and toast lightly, 8 minutes.
- Combine the honey, sugar, allspice, nutmeg and a pinch of salt in a small saucepan over medium heat. Bring to a simmer and cook until the sugar melts.
- Put the toasted almonds in a small bowl and toss with half of the honey mixture until evenly coated; reserve the remaining spiced syrup. Using a heat-proof spatula (the mixture will be hot), spread the coated almonds in an even layer on the baking sheet. Set aside until hardened, 15 minutes to 1 hour--the almonds will remain slightly sticky. Once hardened, coarsely chop or use whole.
- For the grilled stone fruit: Heat a grill pan over medium-high heat until very hot. Brush the cut sides of the fruit with a bit of oil and sprinkle with salt and pepper. Grill the fruit, cut-side down, to mark and caramelize slightly, about 2 minutes. Brush the tops with a bit more oil, sprinkle lightly with salt and pepper and then flip and grill on the reverse side just to soften slightly, 1 to 2 minutes more.
- Transfer the grilled fruit to a platter, cut-side up. Dollop the farmer's cheese around the fruit, drizzle some of the reserved spiced syrup over everything, and scatter the almonds on top. Serve immediately.
GRILLED PEACHES AND CREAM
Provided by Robert Irvine : Food Network
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat grill over medium-high heat.
- Cut peaches in half and remove the stone. Brush with oil and sprinkle with salt. Place on the hot grill. (If you don't have a grill use a hot saute pan.) Cook until soft but not falling apart, approximately 3 minutes on both sides. Set aside to rest.
- In a small bowl mix the mascarpone, cream cheese and powdered sugar together until it reaches a smooth consistency. Use a little hot water to loosen, if mixture remains stiff.
- To finish place 2 halves of the grilled peaches onto a plate. Top with cheese mixture and drizzle with raspberry sauce. Garnish with fresh chopped mint.
HOME MADE FARMER'S CHEESE
My Polish friend's mother gave me this recipe years ago. She has been making this cheese forever in her house and also ate it while growing up in Poland. This is an easy home made farmer's cheese. It doesn't age well, so be sure you eat it within a week after it's made - well, if you can let it last that long. If you bake with it, it melts very beautifully. It makes a perfect soft cheese for snacking.
Provided by MLYIN
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 16
Number Of Ingredients 3
Steps:
- Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
- When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
- Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.
Nutrition Facts : Calories 147.8 calories, Carbohydrate 11.8 g, Cholesterol 24.4 mg, Fat 8 g, Fiber 0.3 g, Protein 7.9 g, SaturatedFat 4.6 g, Sodium 97.8 mg, Sugar 11 g
GRILLED PORK AND PEACH SALAD
Summer is perfect for salads and grilling. Summer is also perfect for peaches, and this salad combines all three! Serve as a light entree with a crusty bread.
Provided by Bibi
Categories Beef and Pork Salads
Time 38m
Yield 4
Number Of Ingredients 17
Steps:
- Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
- Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
- When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
- While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
- Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
- Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
- Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
- Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
- Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.
Nutrition Facts : Calories 671 calories, Carbohydrate 28.2 g, Cholesterol 73.7 mg, Fat 50.5 g, Fiber 4.3 g, Protein 28 g, SaturatedFat 7.9 g, Sodium 474.8 mg
GRILLED RUM PEACHES WITH MASCARPONE CHEESE & ORANGE BLOSSOM
Fresh southern peaches marinated in a dark rum cinnamon butter, the grilled and topped with rich Italian mascarpone cheese and farmer's market orange blossom honey. A must have this summer!
Provided by Cheese Please
Categories Dessert
Time 20m
Yield 2 peaches, 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients for the rum marinade in a stove-top pan on medium high heat. Reduce heat and let simmer for 7-8 minutes, stirring occasionally. Remove from heat and let cool.
- Prepare peaches by cutting them in half and removing the pits. Place the peaches in a glass dish top with rum marinade. Marinate for 30 minutes to 4 hours.
- Grill, cut side down for 3-4 minutes, then flip for another 5 minutes. Remove from grill and top with mascarpone cheese and drizzle with honey! Viola!
Nutrition Facts : Calories 548.8, Fat 29.2, SaturatedFat 18.3, Cholesterol 76.3, Sodium 553.1, Carbohydrate 59.7, Fiber 3, Sugar 56.6, Protein 1.8
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