Summer food is simple food. Fresh salads are frequent centerpieces on our dinner table. Little else is needed except an assortment of cheese, salumi and a chilled glass of wine to round out the meal when no-cooking is advised. This salad is inspired by the sweetly perfumed white peaches and feisty mint that vied for my attention this morning at the local farmer’s market. It was perfectly offset by a selection of salame I recently recieved from Columbus Salame with a selection of artisan and classic salame – perfectly timed for al fresco summer dining. Continue reading White Peach, Almond and Arugula Salad
Organic California peaches are now available in our market, and I am very excited. When I see peaches it means that summer is just around the corner. Hard to believe, I know, but in a few weeks school will be out, and the summer holiday will stretch ahead with unstructured time, travel, camps and sunny activities.
For now, I will focus on the peaches. This recipe combines fragrant peaches with crumbly blue cheese, a drizzle of honey and thyme. The flavors play off and elevate each other in wonderful harmony. For extra freshness and crunch, arugula may be added as a bed for the peaches. It’s all good.
4 slices country-style bread, cut 1/4 inch thick
Extra-virgin olive oil
2 ripe, but not too soft, peaches, halved and pitted
1/4 cup crumbled blue cheese
Preheat oven broiler. Arrange bread slices on a baking pan with a rack. Brush both sides with olive oil. Sprinkle with a little sea salt. Broil, turning once, until golden brown on both sides. Remove and transfer slices to a plate or platter.
Thinly slice peach halves. Arrange on bread, overlapping slightly. Sprinkle blue cheese over the peaches. Drizzle with honey and garnish with thyme sprigs.