Saturday, October 7, 2017


Plank-Smoked Peaches and Goat Cheese


  • 114x6x3/4-inch maple or apple grilling plank
  • 4ounces goat cheese (chevre)
  • 1teaspoon snipped fresh basil
  • 1/2teaspoon snipped fresh thyme
  • 1/2teaspoon snipped fresh chives
  • 1/4teaspoon ground black pepper
  • 1teaspoon olive oil
  • 2medium peaches, halved and pitted*
  • 1/3cup walnut or pecan halves, coarsely broken
  • 1tablespoon honey
  • Crackers or toasted baguette-style French bread slices
  • Directions

    1. At least 1 hour before grilling, soak plank in enough water to cover. Place a weight on plank so it stays submerged during soaking.
    2. In a small bowl combine goat cheese, basil, thyme, chives, and pepper. Form the mixture into a mound and coat evenly with oil; set aside.
    3. For a charcoal or gas grill, grease grill rack. Place plank on the rack of an uncovered grill directly over medium heat until plank begins to crackle and smoke. Meanwhile, place peaches, cut sides down, on grill rack. Grill about 3 minutes or until grill marks appear. Place peaches on the plank; add goat cheese mound and nuts. Cover; grill for 15 to 20 minutes or until peaches are softened and golden.
    4. Transfer plank with peaches, goat cheese, and nuts to a serving platter. Cut peaches into wedges. Drizzle goat cheese with honey. Serve with crackers.

    From the Test Kitchen


    If you like, substitute three plums or three nectarines for the peaches.

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