Roasted Peaches with Chèvre

chevre

Recipe: Roasted Peaches with Chèvre

Makes : 4 servings | Desserts Vegetarian Print
I developed this recipe a few years ago for my friend Tami Parr's fabulous book, "Artisan Cheese of the Pacific Northwest". We thought it made an interesting sweet-and-savory dessert, but you could also serve it over a bed of lightly dressed arugula (olive oil and lemon juice) as an equally tasty salad.

Ingredients

  • 4 peaches, halved and pitted*
  • 3 tablespoons sliced almonds
  • 8 tablespoons fresh, soft goat cheese (chèvre)
  • 2 teaspoons honey
  • 1 1/2 teaspoons fresh thyme

Instructions

  • Heat the oven to 400°. Put the peaches in a baking dish, skin-side down, and cook until tender, 20 to 25 minutes. Remove the peaches from the oven and let them cool just slightly, about 5 minutes.
  • While the peaches are cooking, put the almonds in a small baking dish. Toast them in the oven (at the same time as the peaches), stirring occasionally, until light brown, about 15 minutes. Keep an eye on the nuts to make sure they don't burn.
  • Spoon 1 tablespoon of the goat cheese into the center of each peach half. Drizzle each peach with some of the honey and then sprinkle the thyme and toasted almonds over the top. Serve warm.
  • *The peaches will be much easier to halve and pit if you use a freestone variety.

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