Vanilla Spice Rubbed Grilled Peaches With Fresh Goat Cheese Recipes

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.

ROASTED PEACHES WITH GOAT CHEESE AND HONEY

Steps:

• Preheat oven to 425.
• To roast peaches line a baking sheet with foil or parchment paper. Place peach halves side up and bake for about 20 minutes.
• Remove from oven, let cool briefly, then place 1 tablespoon of goat cheese into the center of each peach half. Drizzle honey over the peaches and top with roasted hazelnuts.

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.

GRILLED PEACHES OVER ARUGULA WITH GOAT CHEESE AND PROSCIUTTO

Steps:

• Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
• Sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until crisp. Set aside to cool to room temperate. Crumble.
• Prepare grill to high heat.
• Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
• Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.