Grilled Peaches with Gorgonzola | Cooking at Cottage Farm
A hot day on the farm inspires a cool way to cook with orchard-ripe fruit.
Grilled Peaches with Gorgonzola
Photo Credit : Krissy O'SheaPhoto Credit : Krissy O'Shea
Standing at the kitchen sink, eating a just-picked and slightly overripe peach from our tree, I eye the barn’s deep shadow spreading across the lawn. It calls out as shelter from the heat, an inviting backdrop for an outdoor meal. Fresh fruit, dinner in the shade—this is a season of simple pleasures.
Tonight I’ll make grilled peaches with a wedge of Gorgonzola, which combines some of my favorite summer flavors with an added boost from the grill. The intense heat caramelizes the peaches’ sugars and makes the fruit almost jammy, so the soft peach in my hand won’t suffice. The fruit needs to be firm.
Served with a drizzle of lemon verbena dressing (you can also use basil, mint, or tarragon), this dish lands somewhere between a salad and a cheese plate. The toasted buckwheat adds crunch and nutty notes; plus, you can store any leftover buckwheat in an airtight container for up to a week for a welcome addition to salads and morning yogurt bowls.
The recipe also makes more vinaigrette than needed, but that’s OK: I love having a jar in the fridge to dress any and all grilled fare this time of year.
