Peach And Blue Cheese Recipes

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PEACH & BLUE CHEESE SALAD



Peach & blue cheese salad image

Try this creamy and fruity salad - perfect for lunch or a light summer supper

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 15m

Number Of Ingredients 9

½ ciabatta loaf, sliced
2 tbsp olive oil
1 tsp clear honey
squeeze of lemon juice
1 bag of mixed salad leaves
handful of mint leaves, torn
4 peaches , each cut into 8 pieces
140g blue cheese or Brie, cut into chunks
100g sugar snap peas , sliced in half lengthways

Steps:

  • Toast the ciabatta slices and drizzle with 1 tbsp oil. Make the dressing by whisking together the remaining oil, honey and lemon juice, then season to taste. Mix all of the other ingredients together in a large bowl and toss with the dressing before serving.

Nutrition Facts : Calories 327 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.61 milligram of sodium

PEACH AND BLUE CHEESE



Peach and Blue Cheese image

Provided by Mark Bittman

Categories     easy, quick, soups and stews

Time 10m

Number Of Ingredients 9

Peel 1 small watermelon (about 3 pounds)
2 large ripe peaches
1 minced garlic clove
2 tablespoons sherry vinegar
salt and pepper
adding a few ice cubes
a few crumbles of blue cheese
Fresh tarragon
a drizzle of olive oil

Steps:

  • Peel 1 small watermelon (about 3 pounds), and cut the flesh into large chunks. Put them in a food processor along with 2 large ripe peaches, chopped, 1 minced garlic clove, 2 tablespoons sherry vinegar, salt and pepper. Pulse the mixture, adding a few ice cubes, one at a time, if necessary, to get the machine going. Chill in the fridge. After pouring the soup into bowls, top with a few crumbles of blue cheese. Garnish: Fresh tarragon and a drizzle of olive oil.

PEACH AND BLUE CHEESE SALAD



Peach and Blue Cheese Salad image

Make and share this Peach and Blue Cheese Salad recipe from Food.com.

Provided by Chuck Hughes

Categories     Salad Dressings

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

4 slices prosciutto
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
2 tablespoons balsamic vinegar
1/2 cup canola oil
salt & freshly ground black pepper
2 romaine lettuce hearts
2 peaches, cut in 6 wedges
1 shallot, thinly sliced
2 tablespoons extra-virgin olive oil
salt & freshly ground black pepper
1/2 cup firm blue cheese, crumbled
3 tablespoons fresh chives, finely chopped

Steps:

  • Preheat the oven at 400 degrees F.
  • Place the prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat. Bake for 30 minutes or until crispy, checking halfway through. Crumble the prosciutto.
  • For the vinaigrette:.
  • Whisk the mustard, maple syrup, and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon water to thin the texture of the vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Reserve.
  • For the salad:.
  • Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of salt and freshly ground pepper. Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto.

Nutrition Facts : Calories 469.4, Fat 40.1, SaturatedFat 6.2, Cholesterol 12.7, Sodium 306.2, Carbohydrate 23.7, Fiber 7.9, Sugar 14.4, Protein 8.6

PEACH AND BLUE CHEESE SALAD



Peach and Blue Cheese Salad image

Provided by Chuck Hughes

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 slices prosciutto
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
2 tablespoons balsamic vinegar
1/2 cup canola oil
Salt and freshly ground black pepper
2 hearts Romaine lettuce
2 peaches, cut in 6 wedges
1 shallot, thinly sliced
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup crumbled firm blue cheese
3 tablespoons finely chopped fresh chives

Steps:

  • Preheat the oven at 400 degrees F.
  • Place the prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat. Bake for 30 minutes or until crispy, checking halfway through. Crumble the prosciutto.
  • For the vinaigrette: Whisk the mustard, maple syrup, and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon water to thin the texture of the vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Reserve.
  • For the salad: Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of salt and freshly ground pepper. Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto.

GRIDDLED PEACHES WITH PROSCIUTTO & BLUE CHEESE



Griddled peaches with prosciutto & blue cheese image

A delicious, fruity dinner party starter

Provided by Lesley Waters

Categories     Dinner, Lunch, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 6

4 ripe peaches , stoned and quarters
4 tbsp olive oil
100g bag of rocket
100g blue cheese , crumbled
85g pack prosciutto
1 tbsp balsamic vinegar

Steps:

  • Brush the peach quarters with 2 tbsp of the olive oil and grind a little black pepper over. Heat a griddle pan until really hot, add the peaches, cooking for 2-3 mins on each cut side until caramelised. Set aside.
  • Toss the rocket in 1 tbsp of the olive oil and pile up with the cheese and prosciutto on 4 plates. Top with the peach quarters. Whisk together the remaining oil and the vinegar, spoon over the salad and serve.

Nutrition Facts : Calories 285 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 2.15 milligram of sodium

GRILLED PEACHES (WITH BLUE CHEESE)



Grilled Peaches (With Blue Cheese) image

This recipe was in the newspaper from Allrecipes.com. I am not sure how to classify this dish. It may be a dessert since there is sugar and cheese or it could be a salad. "A rose by any other name..." * UPDATE: I saw Bobby Flay make this on a TV show yesterday and he added tiny greens on top of the peach halve drizzled olive oil and the balsamic and the blue cheese and served it along side pork chops so it seems like a side dish!

Provided by Oolala

Categories     Dessert

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup balsamic vinegar
2 teaspoons sugar
2 large fresh peaches, with peel, halved and pitted
2 1/2 ounces blue cheese, crumbled

Steps:

  • In a saucepan over medium heat, stir together the sugar, balsamic vinegar .
  • Simmer until liquid has reduced by half, it should become slightly thicker.
  • Remove from heat and set aside.
  • Preheat grill to medium-high heat.
  • Place peaches cut side down onto the grill, and cook for about 5 minutes, or until the flesh is toasted.
  • Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2-3 minutes.
  • Transfer the peach halves to individual dishes and drizzle with the remaining glaze.
  • Sprinkle with with crumbled blue cheese.

Nutrition Facts : Calories 101.3, Fat 5.3, SaturatedFat 3.3, Cholesterol 13.3, Sodium 247.2, Carbohydrate 10, Fiber 1.2, Sugar 8.8, Protein 4.5

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