Fresh Peaches With Goat Cheese Recipes

PEACH AND GOAT CHEESE TARTINE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place toast on prepared baking sheet and drizzle each side with about 1 teaspoon olive oil.
• Stir goat cheese, thyme, pepper together in a bowl until soft and spreadable.
• Spread cheese mixture on each piece of toast all the way to the edges so entire piece is covered.
• Top each toast with 3 peach slices; drizzle remaining olive oil and sprinkle salt over the top.
• Broil in the preheated oven until tops and edges are lightly browned and cheese and peaches are warmed through, about 2 minutes.

FRESH PEACH SALAD RECIPE WITH BASIL

Steps:

• Place the peaches in a bowl. Drizzle with honey and sprinkle with salt. Toss to coat.
• Gently fold in basil and chevre. Serve immediately.

VANILLA SPICE-RUBBED GRILLED PEACHES WITH FRESH GOAT CHEESE

Steps:

• Prepare a grill for medium direct heat.
• For the rub, put the sugar in a small bowl. Scrape the seeds from the vanilla bean into the sugar using the tip of a sharp paring knife (tuck the bean into a bowl of sugar for vanilla sugar).
• Mix the vanilla seeds with the sugar, using the tips of your fingers to break up clumps. Stir in the pepper and cinnamon.
• Cut the peaches in half; remove the pits. Brush the cut sides lightly with oil; sprinkle generously with the spice rub (you will not use all the spice rub -- reserve the remaining for another use).
• Place the peaches, cut sides up, on a lightly oiled grill; grill until the peaches are starting to soften and the skin side is marked by the grill, about 3 minutes.
• Turn; grill until the sugar is nicely golden and caramelized, about 2 minutes (move to a cooler part of the grill if they are browning too quickly).
• Turn the peaches cut-side up again; place 1 tablespoon of the goat cheese in the center of each.
• Grill peaches until goat cheese is warmed and just beginning to melt, about 1 minute. Transfer to a platter.
• Sprinkle the goat cheese with a little more of the spice rub.
• Serve hot.

FRESH PEACHES WITH GOAT CHEESE

Steps:

• Place the peaches in a bowl and coat with honey. Sprinkle with salt. Then gently fold in basil and chevre.

FRESH PEACH & GOAT CHEESE ICE CREAM

Steps:

• To peel peaches, bring a pot of water to a boil. Score a shallow X in the bottom of each peach. Lower into the boiling water and let simmer for 30 seconds, then transfer with a slotted spoon to an ice bath. When the peach is cool enough to handle, peel of the skin.Cut peaches in half and remove pits, then coarsely chop the rest of the peach. You should have about 2 cups of chopped peach.In a blender or food processor, combine peaches, sugar, lemon juice, and extracts and pulse until finely chopped. If using guar gum (which will improve the texture and longevity of the ice cream), whisk guar gum with a tablespoon of sugar and then add it to the blender with everything else.Add cream and goat cheese and pulse a few more times on low speed until mixture is smooth (if you mix it less you'll have a chunkier ice cream; blend longer for a smoother, more uniform final product). Just take care not to blend it too much, or your cream may whip itself into peach-flavored butter.You can churn this ice cream immediately or chill for a few hours to bring the temperature of the base down which will help the ice cream freeze faster.Pour into ice cream machine and churn according to manufacturer's instructions. When it reaches the consistency of soft serve, transfer to a freezer storage container. Press a layer of parchment onto the top of the ice cream, then cover and freeze overnight until firm.

BEET, PEACH AND GOAT CHEESE SALAD

Steps:

• Preheat oven to 375 degrees F. Wrap each beet into layers of aluminum foil, place on a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 min. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets. Place the lettuce into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the oil, balsamic vinegar, salt and pepper until emulsified and pour over the salad mixture. Toss well and serve.