I came back to reality full force with loads of laundry and a completely packed schedule at work. Can I just move to Tahoe? Pretty please?
I haven’t had a chance to go through all of the pictures we took from the weekend but they’ll be making their way on here eventually.
For now, you’ll have to look at grilled peach crostini’s smothered with creamy cheese and drizzled honey.
I’ve been drooling over all of the grilled fruit I’ve seen this summer and decided to finally jump on the train. While the thought of a grilled watermelon seems wrong to me (I like it nice and cold), grilling peaches seem so very right.
When I thought of what would pair perfectly with a crusty piece of bread and said grilled peaches, my Ricotta, Mascarpone, Goat Cheese & Honey Spread immediately came to mind.
To cheapify simplify things a bit, I left out the ricotta and used toasted walnuts instead of pine nuts. I love pine nuts but have you seen the price tag? Sheesh.
Really, they would be just as good without nuts but it gives them an extra little touch of fancy.
They actually turned out much smaller than I planned which is likely due to the fact that I bought the skinniest baguette on the face of the planet.
I would recommend getting a nice fat baguette so you don’t have to stuff your mouth full of one whole crostini or take two baby bites to get through one piece. (I couldn’t find a happy medium!)
The warm juicy peaches were to-die-for and all you need is a grill pan on the stove to make them happen. It’s a perfect treat for an evening at home with a bottle of wine or for an appetizer to share with friends and family at a party. Heck, you can even eat them for dessert if you want!
And if you’re wondering where the recipe is, I actually developed it for the Yummly blog so you’ll have to head on over to their site if you are interested in giving these a try.
Have you ever tried grilling fruit?