Peaches with Bleu Cheese and Balsamic Vinegar

I hate it when I can’t remember how I like to spell blue cheese…or is it bleu cheese. This is probably an indication that I don’t belong in any sort of foodie club. I honestly couldn’t give a…wait, full stop. I honestly don’t care how it is spelled as long as I always have some in the fridge. But, I digress. I want to talk about peaches.

I have been getting Harry & David’s Fruit of the Month Club boxes for as long as I can remember. It is a generous gift from generous folks and it brightens my doorstep when it arrives. I assure you no mango would cross the threshold of my home if it weren’t for Harry & David.

So this month I received a big box of the prettiest peaches. Of course, the entire state of Texas is covered over in peaches right now. Laura Lucia called me with an alert about the fantastic peaches and other goodies to be found at Ham Orchard. I usually don’t eat peaches. I’m sure you will recall my snarky comment about peaches in the homemade ice cream post. But as I sat and stared at the beautiful pile of peaches stacked before me I resolved to think of something fabulous to do with them. And then it hit me like a bolt of lightning…slice,drizzle, crumble, adorn. Done.

So if you have any peaches sitting around, try this. Slice them. Drizzle them with high quality Balsamic vinegar, crumble bleu cheese over the top of them and if you have any handy, throw on some chopped fresh basil. The basil is not a necessary component in my opinion but it does add something different to the equation.

Peaches with Bleu Cheese and Balsamic Vinegar
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Recipe type: salad
Author:
Prep time:
Total time:
Serves: 4
This is an idea more than a recipe. Use as much or as little of the ingredients as you like, or buy 100 peaches and feed an army.
Ingredients
  • 2 peaches, sliced
  • 4 ounces blue cheese, crumbled
  • 4 teaspoons balsamic vinegar
  • 4 leaves of fresh basil, chopped
Instructions
  1. Divide the peach slices between 4 salad plates. Divide the blue cheese between the plates and place it on top of the peach slices. Just before serving, drizzle one teaspoon of balsamic vinegar over the peaches and sprinkle with a bit of fresh basil.

 

As for products, I used a vinegar called Acetaia-Leonardi. I have had it for a long time. A little goes a long way. It is another one of those products that seems like an investment when you buy it, but when you taste it you see that it is far and away better than your average grocery store stuff. I am a big fan of regular grocery store foods. I have a thrifty streak a mile wide. But, if you are going to be trying Balsamic on things like strawberries or ice cream, you will want to go ahead and get a little of the good stuff.

Also, a nice bottle of Balsamic vinegar is also an amazing hostess gift, so if you are bored of always arriving with a bottle of wine, try this for a change.

So, go get some peaches and let me know what you decide to do with them. I might decide that I love peaches after all. I certainly love peaches served in this manner. Give it a shot and tell me what you think.

Comments

  1. Dani says

    I have some of these wonderful peaches…or should I say had?!? I wish there was at least one left so I could try your beautiful recipe. I will have to make a trip to the Farmers Market this weekend!

  2. says

    I am just starting to appreciate buying from local farmers and enjoying fruits while they are in season. I recently visited Ham’s Orchard for the first time. I bought peaches and made a cobbler, and boy, does fresh make a difference. I can’t wait to try them with bleu cheese and balsamic vinegar.

  3. Susan Burns says

    Peaches aren’t really ready in California yet – but when they are I like to do a salad of arugula with peaches OR plums and blue cheese ( try Roaring Forties Blue from Australia – it is superb – Whole Foods carries it, at least here and in Seattle ) You’d be surprised how good plums ( crisp, not too ripe) can be with greens and balsamic and a bit of good olive oil. Peaches, too, tho’ just with the balsamico.

  4. says

    Made a version of this for a 4th of July picnic. Everyone loved it! Being a good Georgia girl, I added some toasted pecans. I made a balsamic reduction (adding a touch of sugar)instead of just the vinegar. Thanks for the inspiration!

  5. Sally Estes says

    My peach tree is just now coming in with the ready to eat peaches. Like my sister, Susan Burns, said in her reply it will be worth trying. Probably will do it this weekend. They should be ready!!!!We Californians have to wait sometimes for really good things. Wish I had a pear tree, bet it would be good that way too.

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