8 hours ago
Friday, August 19, 2011
It's peach time in New Jersey.
We get bombarded all at once, all in the same month, with tomatoes, zucchini, peaches & corn.
I would say I use these 4 ingredients at least 3 x per week in meals, since they are fresh and local and usually delicious. Last year was the best year ever for local tomatoes.
But last year I did not eat one good peach or nectarine. True.
They were all mealy, mushy and tasteless.
I feel that buying peaches is a gamble. This isn't Georgia you know.
However, the summer of 2011 has been New Jersey's best yet for peaches and nectarines. Every single one has been delicious!
If you don't have a super sweet peach, then grill it!
Grilling fruit caramelizes them and makes them even sweeter.
Click here for an easy method on how to grill peaches and a good salad recipe.
I made a balsamic syrup by simmering some balsamic vinegar in a saucepan for a few minutes until thick and syrupy. It will be sweet and pairs beautifully with the fruit and cheese. And if you want a vegetarian version, skip the prosciutto.
Grilled Peach & Ricotta Crostini:
8 slices from a baguette, toasted
1 cup (approximately) of the freshest ricotta cheese
2 peaches, pitted and sliced
4 slices of prosciutto
8 fresh basil leaves
Make sure your fruit isn't super ripe or it will fall apart on the grill.
Oil a grill or grill pan (easier) with some cooking spray and grill the fruit slices about a minute on each side, carefully flipping them with a thin fish spatula. They should have nice grill marks. Set aside.
Assemble the crostini by swiping some ricotta cheese on each toast, then draping with a half slice of prosciutto.
Add the grilled peach slices and drizzle with some balsamic syrup and olive oil. Season with a pinch of sea salt and garnish with a fresh basil leaf.