Grilled peaches have been on my to-do list all summer. Both my grandfather and Uncle grew peaches, so I come from a family of peach-lovers. This particular recipe has been on my mind for quite sometime, and recently it felt like the right time to create this delicacy.
I knew the basics (for example: never put peaches in the refrigerator, if they are unripe, put them in a paper bag and let them ripen at room temperature). I remember discussions about different varieties, but truth be told, I was a peach novice. I 'grilled' the peach farmer at the Marin Country Mart Farmer's Market, to get his expert opinion on the perfect peach variety for my recipe.
I landed on the large yellow peaches called O'Henry's. O'Henry's are known for their tangy, sweet, and acidic nature. The less-fuzzy texture and richer flavor of this variety make them ideal for this recipe. After the perfect peaches were picked (hard ones, which are ideal for grilling), the recipe came together better than I could have ever imagined:
1. Halve peaches (I did three but these were huge and I ended up halving and then slicing the halves into two so that they would lay flat in the pan. I peeled the peaches after halving- just easier to handle.
2. Toast sourdough baguette in the oven on low broil - I watch it like a hawk (every 30 seconds) and turn baking sheet around to toast evenly. Roughly 2-5 minutes until golden brown on top.
3. Heat skillet with Olive Oil- get it hot. Place peaches with pitted side down into the skillet. Sear them on each side for 2 minutes.
4. Turn the peaches back over with pitted side up and fill the cavity with Bodega Bay Blackberry. Turn the heat down to low. Turn over again for about 2 minutes to distribute honey and brown the tops of the peaches.
5. Cut Buffalo Mozzarella (Ovaline in Water) into 1/4 inch slivers. (You'll want to get the larger size in water but firm enough that it holds its shape)
6. Arrange the toasted baguette tips around the greens. Add a sliver of mozzarella to each baguette then top with the grilled peaches.
7. Spoon any leftover honey and olive oil on top of the peaches.Add salt and pepper to taste.
8. Sprinkle with pollen, and drizzle with balsamic vinegar/olive oil and voila! I used a white balsamic Champagne Mimosa vinegar from Olive This and Olive That. (shout out to them)
Paired with a glass of Muscadet Sévre et Maine- incredible!