Peach season always takes me back to fond memories of my grandmother, a favorite of which being when we went peach picking! My grandmother never got her driver's license, but her friend would drive over in her bouncy old pick-up truck and the three of us would pile in and head out to the orchards. I would just about eat myself sick on peaches while picking... it was glorious.
After a day of picking comes a day of canning, and let me tell you, there is nothing hotter than a southern kitchen in the summer on canning day! Canning boilers bubbling away on the stove all day and the oven busy sterilizing jars will turn a nice cool room into a furnace in no time. However, it is well worth it to have a pantry full of jams and sliced peaches to enjoy throughout the winter.
I haven't yet embarked on a peach canning day this year, but I have thrown some on the grill a time or two. I love how grilling brings out such a vibrant flavor, and I like pairing these tasty little fellas with fresh basil from the garden and a few crumbles of goat cheese. I completely forgot to sprinkle these with cayenne, but I recommend doing such things if you like a little heat.
Grilled Peach Slices with Basil & Goat Cheese
- 3 - 4 fresh peaches (sliced)
- Tablespoon olive oil
- Sea salt (a couple shakes)
- Fresh basil leaves
- Goat cheese crumbles
- Sprinkle of cayenne (optional)
Toss sliced peaches in olive oil and salt, then simply grill on each side until desired grill marks are achieved. Serve with basil, goat cheese, and a sprinkle of cayenne.