No, this post isn’t about peaches battling it out for kitchen supremecy; so I apologize if you’ve been misled by the title. But please read on to obtain a recipe for a tasty summer snack you can share, or devour on your own. When my aunt and uncle were in town last weekend, they decided they would BBQ for everyone on the Saturday night; and since my future sister-in-law would be working late, we would attempt to wait for her return home and eat late with her. So on my way over to my parents place, I stopped at the store to pick up some things to snack on – since my stomach has never been patient when it comes to waiting for it’s meals.
Puttering around the store, I discovered that they had small wheels of bree on sale – nabbed it. I grabbed some Serrano ham and quickly had an idea to do something with melons. But when I walked into the produce section, a bright light was shining down on the peaches and I think I heard a choir singing a hymn in the background …. oh that was just in my mind. Needless to say I didn’t even take a peek at the melons, and a bag full of peaches ended up in my basket.
When I arrived at my parents place, I got to slicing and ended up with a sweet & savory appetizer to tide us over till our steak dinner. I layered slices of bree onto slices of peaches, and then wrapped them up with the Serrano ham. Voila! While we were all enjoying them, we had a few ideas on how they could possibly be improved – not that they weren’t good, but sometimes it’s fun to imagine taking things to the next level. The main ideas – and the ones I ran with yesterday – were to grill the wrapped peaches and to drizzle them with a balsamic reduction. And so this is where the “dueling” part comes in. I was positive the balsamic reduction would definitely add a bit of needed zing, but I wasn’t sure if the grilled or non-grilled peaches would be better. So I prepared the peaches 2 ways in order for Kyle and I to determine which version was preferred: and they both were winners. Kyle enjoyed the grilled wrapped peaches, and I preferred mine fresh and cold; so I can’t give you a clear-cut answer on which one is best, you’re going to have to make both and decide for yourself.
Serrano-Wrapped Peaches and Bree – 2 Ways
A quick note about the cheese: The bree was very tasty, but when I was going to repeat this recipe for this post, I had figured a cambozola would be exceptional for this. Alas, there was none, so I was forced to continue on with the bree. If you like cambozola, please give it a try, and let us know what you think. You can also substitute prosciutto for the Serrano ham if you can not find it.
1/4 cup balsamic vinegar
1/2 – 1 tsp honey
2 ripe peaches (on the firmer side though)
1 small wheel of bree or cambozola
7 slices of Serrano ham
Preheat grill to medium heat.
Pour the balsamic vinegar in a small saucepan and bring to a boil. Once boiling, reduce to medium heat and simmer for 5 minutes, or until reduced by half. Whisk in the honey (you can start with 1/2 tsp and add more if you prefer the glaze sweeter). Pour into a small bowl and set aside to cool.
Meanwhile, slice each peach into 10 slices. Cut the bree into 20 peach-sized thin slices (you won’t use the whole wheel – so you can either serve it alongside the peaches or store it for another use). Then cut each piece of Serrano ham into 3 vertical slices. To assemble, place a piece of bree on top of a peach slice, then wrap with a piece of the ham to form a little bundle. Continue with the remaining 19 pieces of peaches and bree. You can now grill half of them or all of them – if you choose not to grill, skip the next step and go on to “To Serve” step below.
To grill: place the peach bundle – bree side down – onto the grill. Grill for 1 minute, then turn over and grill on the other side for an additional minute. Take off the grill and place onto a serving dish.
To serve: drizzle your grilled and/or un-grilled peaches with the balsamic reduction (you might not use it all – that’s okay) and greedily eat.
Makes 20 pieces.