Summer peaches, with their golden hues and irresistible sweetness, will soon be available at our local farmers markets. Whether nestled in a pie, grilled to caramelized perfection, or mingled in a savory salsa, peaches are the summertime star for every dish. They are at their most flavorful and abundant right now, earning their place as the quintessential summer candy. What goes well with peaches?
Several flavors! But pesto is by far my favorite pairing.
Pesto is a staple in my kitchen. On Sundays, my meal prep day, I whip up a fresh batch for a sandwich spread, pasta toss, or pizza topping. A dollop of pesto can transform a simple bean soup into a hearty and aromatic dish. And my pesto game doesn’t stop at basil. I experiment with carrot tops, arugula, parsley and spinach, creating unique and delicious variations. Be sure to check out my “Kitch” feature in the May/June issue of Brick & Elm to grab my recipe for the best pesto around.
Although I am quite partial to the delicious marriage of peaches with pesto, other flavors I use to dress up my peaches are just as yummy. Before you know it, summer will be over—and so will your chance to enjoy them—so eat as many as you can!
Herbs: Toss with basil, mint or thyme and drizzle with your favorite vinaigrette.
Citrus: Give peaches a little zing by pairing with lemon, lime and orange in your morning smoothie.
Spices: Simmer them for a French toast topping by adding cinnamon, nutmeg and ginger.
Savory: Add peaches to a mini snack board for a light summer dinner of prosciutto, goat cheese, ciabatta toast and feta. Or, sneak them into a grilled cheese like I do!
Nuts: Remove the pit and chop the peach into small cubes, then add to a bowl of yogurt with almonds, pecans or pistachios.
Other Fruits: Add to mango, pineapple and cherries for a tasty summer fruit salad.
Summer Peach Panini
Sweet, salty, crunchy and creamy are the perfect words to describe this beautifully delicious lunchtime gem. If you don’t have a panini press, you can always make these like a grilled cheese sandwich—they will taste just as delightful!
1 medium peach, skin on, sliced thin
4 tablespoon arugula basil pesto or other store-bought variety
2 slices mozzarella cheese*
4 slices whole wheat bread
1 tablespoon olive oil for drizzle
Heat panini press. Spread arugula pesto on all four slices of bread. On two slices of bread, layer fresh peach slices on top of the pesto, then top with two slices of cheese. Place the other two slices of bread over the loaded slices. Drizzle olive oil over the sandwich, turn over, and repeat on the other side of the sandwich.
Place sandwiches onto the heated press and close the lid. Let cook for 5 to 8 minutes or until bread is toasted and cheese begins to melt. Remove from press, slice and serve.
*For a vegan option, substitute mozzarella with your favorite vegan cheese (I love Chao brand cheese).
Makes 2 sandwiches
