Peaches: They’re everywhere. And while they’re great for snacking or in a classic cobbler, we’re all about thinking outside the box. In these five peach recipes, we take the fruit into savory territory. (Hint: There’s pizza involved.)
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
PEACH AND PROSCIUTTO SANDWICH (SERVES 1)
Brush the outside of 2 pieces of sourdough bread with 1 tablespoon olive oil. Place 1 piece of bread, oil side down, in a medium skillet over medium-high heat. Layer half a thinly sliced peach, 1 teaspoon chopped fresh rosemary, 4 or 5 pieces prosciutto and 2 slices fresh mozzarella onto the bread and then top with the second slice (oil side up this time). Cook until the bread is toasty and the cheese is melty, 4 to 5 minutes per side. (Note: This sandwich works great on a grill or in a panini press.)
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
ROASTED PEACH AND ARUGULA SALAD (SERVES 4)
Peel and dice 2 peaches and toss with 1 tablespoon honey and 1 tablespoon olive oil. Roast in a 400°F oven until tender and lightly golden, 15 to 20 minutes. Cool completely. While the peaches cool, toss 4 cups arugula with 3 tablespoons olive oil and the zest and juice of 1 lemon. Add the cooled peaches, 2 cups sliced cucumber and 1 cup roughly chopped almonds. Finish with a few curls of Parmesan made with a vegetable peeler.
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
BALSAMIC PEACH SAUCE (MAKES 3 CUPS)
In a medium pot, combine 2 peeled and chopped peaches with 1 tablespoon olive oil, 3 tablespoons balsamic vinegar, 4 roasted garlic cloves (or 1 raw garlic clove) and 2 sprigs of thyme. Bring to a simmer over medium-low heat. Simmer until the peaches are very soft, 25 to 30 minutes. Puree in a blender or food processor until smooth. Brush the sauce onto grilled meat or use it as a marinade before grilling.
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