Goat Cheese with Grilled Peaches and Honey
This is such a simple but beautiful salad. I love the combination of tart goat cheese with sweet honey and succulent grilled peaches. I added some pomegranate seeds for zing and pistachios for crunch, although almonds work equally as well. This is a delicious starter or lunch that goes well with a glass of rose, those from Domaines Ott being my favourites.
About Goats Cheese
Goat’s cheese is actually more nutritionally dense than cow cheese and far lower in lactose making it easier to digest. People in Europe and the Mediterranean have been goat cheese in various forms for thousands of years. Today, most goat cheese is produced in France where there are hundreds of varieties, usually named after the town where they are produced.
You will need a soft goat cheese for this salad. I used St Maure de Touraine, which is an unpasteurised goat’s cheese log rolled in ash and comes from the Loire region of France for this salad with goat cheese. St Maure is a famous goat cheese in France and was even mentioned in the works of Balzac in 1851. However, you could use any soft goat’s cheese that is produced in your region.
Goat Cheese with Grilled Peaches & Honey
Ingredients
Fresh Goat’s cheese
2 or 3 peaches - not overripe
A tablespoon of honey to garnish
Rocket or Arugula leaves
A handful of roughly chopped pistachios or almonds to garnish
A handful of pomegranate seeds to garnish
Method
Griddle the peaches skin side down
Remove the goat’s cheese from the fridge and let sit at room temperature for at least 30 minutes.
Quarter the peaches, remove the stone and place a very hot griddle flesh side down.
Arrange the warm peaches and goats cheese on a bed of rocket leaves, drizzle the honey over everything and garnish with the pomegranate seeds and pistachios. Serve within the hour.
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