Peach Basil Grilled Cheese Recipes

GRILLED PROSCIUTTO-WRAPPED PEACHES WITH BURRATA AND BASIL

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut peaches in half and remove peach stones. Cut each half in half again.
• Wrap prosciutto around each peach section; secure with small bamboo skewers.
• Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
• To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

HONEY, PEACH & BASIL TWO-CHEESE GRILLED CHEESE

Steps:

• Place a griddle, cast iron skillet or sauté pan on the stove over medium-high heat.
• Place bread in toaster and toast until lightly golden, then spread butter on one side of each piece of bread.
• Placing the buttered side of one slice of bread on a plate, paper towel, or cutting board, start assembling the sandwich. Layer on the mozzarella, sliced peach, basil and bleu cheese (in that order.) Drizzle honey over top of the bleu cheese and then place the other piece of bread on top of the stack, with the buttered side facing up.
• Place sandwich on preheated griddle, cast iron skillet or sauté pan and cook for about three minutes, or until bread is golden-brown. Flip over and cook an additional few minutes, letting the second piece of toast brown just like the first piece. You may want to press the sandwich with a spatula every once in a while to make sure all of the cheese melts.
• Remove from heat and cut sandwich in half. Serve immediately.

ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL

Steps:

• In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
• In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
• Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.