We have had an unusually cool summer this year and I for one, am not complaining! We have been spending long nights in the back yard soaking in our hot tub or hanging out on the deck reading and loving our flower-filled back yard.
Last night we enjoyed some soup I had made earlier in the day but I wanted to grill an appetizer for us to enjoy out by the grill on the deck and soon we had Bacon Wrapped Goat Cheese Stuffed Grilled Peaches drizzled in a thick syrupy balsamic vinegar my cousin Diane’s hubby brought me back from Italy.
These were fun to pop in our mouths as we enjoyed the beautiful summer night. I almost couldn’t eat soup afterward because I ate too many. One must take full advantage of fresh juicy peaches in the summer however, so I didn’t feel a bit guilty.
All you have to do is remove the pit from the halves of each peach.
Chop up two tablespoons of scallions or chives and add them to three ounces of goat cheese.
Mix this up well and then using a spoon, spread some into hollow of the peach.
Slice them each into four pieces.
Cut four pieces of bacon into thirds and using one piece of bacon, stretch it around and cover as much of the goat cheese as possible on the peach.
Continue making all of the rest ( I used 2 peaches which made 16 pieces) of the wrapped slices.
Then put them on a medium-hot grill on some tin-foil.
And grill them until the bacon looks done, about ten-15 minutes, turning them midway.
Then remove them to a platter.
Chop up some basil into very thin pieces.
Sprinkle it right over top of all the peaches.
And drizzle lightly with some really good syrupy balsamic.
If you don’t have a good aged balsamic, add a teaspoon of sugar to some regular balsamic, put it in a pan and simmer it until it’s reduced by half. Let it cool and you’ll have some pretty good stuff.
Please eat these outside with a special someone or special friend while you laugh, breathe in fresh air and all the goodness that is summer.
- 2 ripe peaches, pitted and cut in half
- 3 oz. soft goat cheese
- 2 T. chopped green onions or chives
- 4 slices bacon (not thick cut)
- 8 fresh basil leaves, chiffonade (about 3 tablespoons
- 2 T. aged balsamic vinegar
- Mix goat cheese and green onions and spread evenly on 4 peach halves filling pit indention
- Slice each half of peach into fourths.
- Cut bacon into thirds and use one piece (1/3 of one slice) to wrap each peach slice covering as much goat cheese as possible.
- Lay on foil on grill and grill 10-15 minutes until bacon cooks turning halfway
- Remove to platter and sprinkle basil over top
- Drizzle balsamic lightly over peaches and serve warm.
If you’d like to swoon over fabulous other recipes using fresh summer peaches, check out what wonderful food bloggers are making this week below for Food Network’s Summer Soiree!
Virtually Homemade: Mixed Summer Fruit Baked Oatmeal
Homemade Delish: Bite-Sized Peach Panini
The Heritage Cook: Grilled Chicken with Peach Chimichurri Sauce (Gluten-Free)
Weelicious: Peach and Ricotta Crostini
Creative Culinary: Fresh Peach and Bourbon Upside Down Cake
Napa Farmhouse 1885: Chocolate Dipped Peaches with Sea Salt
Red or Green: Summer Peach & Tomato Salad
The Mom 100: Sour Cream Peach Cobbler
Domesticate Me: Peach Crumble Smoothie
Daisy at Home: Creamy Peach Popsicles
In Jennie’s Kitchen: Six Ways to Savor Peaches
Healthy Eats: 7 Healthy Ways to Use Peaches in Their Prime
Taste with the Eyes: Grilled Peach Salad, Over-The-Top Maple Bourbon Dressing
Swing Eats: Grilled Peaches with Greek Yogurt, Honey, Lime Zest, and Vanilla
Dishin and Dishes: Bacon Wrapped Grilled Peaches with Goat Cheese and Aged Balsamic
FN Dish: 8 Juicy Ways to Eat Peaches Before They’re Gone