Grilled Peaches

Grilled peaches are the perfect addition to any summertime dish.  From cocktails, to appetizers, to dessert - there are so many delicious recipes that incorporate grilled peaches.  At your next summertime BBQ, try this grilled peach & thyme cocktail with peach bruschetta for an appetizer.

grilled peach & thyme cocktail

4 peach wedges

a small amount of olive oil

2 teaspoons sugar

2 sprigs fresh thyme, plus extra for garnish

2 dashes of angostura bitters

2 teaspoons meyer lemon juice

2 ounces bourbon

Lightly brush olive oil on the cut sides of the peach wedges.  Grill the peach wedges on sides until charred.  Muddle 2 grilled peach wedges, sugar, thyme, angostura bitters, meyer lemon juice and bourbon in a cocktail shaker.  Pour into cold, ice-filled glasses. Garnish with remaining peach wedges and thyme sprig.

via 

peach bruschetta with ricotta & prosciutto

via Williams-Sonoma

1/3 cup balsamic vinegar

4 slices country-style bread, each about 1/2 inch thick

1/3 cup olive oil, plus more for drizzling

2 large peaches, pitted and each cut into 12 slices

6 Tbs. ricotta cheese, lightly seasoned with kosher salt

3 oz. thinly sliced prosciutto

1 1/2 oz. arugula

Maldon sea salt for sprinkling

In a small saucepan over medium heat, bring the vinegar to a simmer and simmer until reduced by half, 3 to 4 minutes. Let cool.  Preheat a panini press on the “sear” setting according to the manufacturer’s instructions. Generously brush both sides of the bread slices with the 1/3 cup olive oil. Working in 2 batches, place the bread on the panini press, close the lid and lock the top of the press so the bread is not being compressed. Cook until browned on both sides, 2 to 3 minutes. Set aside.  Working in 2 batches, arrange the peach slices on the panini press, close the lid and cook until the peaches are nicely marked on both sides, about 2 minutes.  Spread 1 1/2 Tbs. cheese on each bread slice. Drape the prosciutto on top, dividing evenly, and top with the peach slices. Put the arugula in a small bowl and lightly drizzle with olive oil. Top the bruschetta with the arugula. Drizzle with the reduced vinegar and sprinkle with Maldon sea salt. Serve immediately. Serves 4.