Grilled Peaches with Gorgonzola

Grilled peaches with a wedge of Gorgonzola combines some of the best summer flavors with an added boost from the grill.

By Krissy O'Shea

Jul 02 2019


Grilled Peaches with Gorgonzola

Photo Credit : Krissy O'Shea

Grilled peaches with a wedge of Gorgonzola combines some of the best summer flavors with an added boost from the grill. The intense heat caramelizes the peaches’ sugars and makes the fruit almost jammy, so be sure to start with firm fruit. 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.


4 servings

For the dressing


4 tablespoons white wine vinegar
3 tablespoons olive oil
2 ½ tablespoons fresh lemon juice
1 teaspoon honey
1 tablespoon fresh lemon verbena, chopped
½ teaspoon freshly grated ginger


First, make the dressing: Place all the ingredients in a jar, seal the lid, and shake vigorously to combine. This can be used immediately or refrigerated for up to five days (just bring it to room temperature and shake once more before serving).

For the peaches


½ tablespoon salted butter
¼ cup raw buckwheat groats
4 firm, ripe peaches
Canola oil, for brushing
Kosher salt, to taste
3 ounces Gorgonzola (or other mild blue cheese)
2 tablespoons aged balsamic vinegar
¼ cup loosely packed basil leaves


Next, prepare the peaches: Melt the butter in a small frying pan over medium heat. When it begins to bubble, add the buckwheat. Stir to coat and then cook, stirring consistently, until the buckwheat has turned golden, 3 to 5 minutes. Remove from heat and transfer to a plate to cool.

Prepare a grill for medium-high heat. Cut the peaches in half, remove the stones, and skewer each half horizontally. Brush lightly with oil on both sides and sprinkle with a pinch of salt. Lay the peaches skin-side down on the grill grate, and cook for 4 minutes with the lid closed. Then turn the peaches over and grill until the fruit has softened a bit and has some charring, about 2 minutes more.

Slice the peach halves into wedges and assemble on a platter or board with the wedge of blue cheese. Spoon dressing over the peaches, drizzle with balsamic vinegar, and sprinkle with a few tablespoons of toasted buckwheat. Cut or tear the basil into small pieces and sprinkle over the dish. Serve immediately.