Melon Gazpacho with Frizzled Prosciutto

MELON GAZPACHO 

with FRIZZLED PROSCIUTTO

5 cups cubed peeled cantaloupe
4 cups ripe peaches, chopped
1/2 cup water
2 tblsp shallots, minced
2 tblsp fresh lemon juice
1 tblsp sherry vinegar
3/8 tsp kosher salt
2 tsp olive oil
4 oz thinly sliced prosciutto, cut into ribbons
4 tsp fresh mint, chopped
1/4 tsp freshly ground black pepper

• Place first 7 ingredients into a blender and process until smooth. (in batches if necessary)
• Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add prosciutto; cook until crisp. Drain on paper towel.
• In large sauce pan over medium heat, pour in melon mixture and cook until heated through (about 10 minutes).
• Pour soup into bowl or bread bowls and top with prosciutto, mint and pepper.

Can anyone see me in the picture? I spy!

Honey Peach Salad

This might look very unusual and maybe sound really different, but I promise you I don't put anything on here that I don't like! In fact, this is AHH-MA-ZING!

HONEY PEACH SALAD

4 peaches, diced (peeled is optional)
1 tblsp honey
2 oz Chevre- fresh goat cheese, honey flavored
6-7 leaves fresh basil

• Dice the peaches and put into medium bowl. Drizzle honey over top and gentle stir to combine.
• Slice the basil leaves into small pieces or strips. Put into bowl with peaches, stirring again.
• Crumble cheese over top, gently stir until just combined. (Make sure the goat cheese stays really cold, its easier to crumble)
• Serve immediately. Serves 4.

Camembert with Lambic-Peach-Cherry Chutney

This is the perfect entertaining plate that goes great with any setting. The cheese can get expensive (it cost me about $11 for the round) so keep that in mind. But its totally worth it!

PLANK-SMOKED CAMEMBERT 

WITH LAMBIC-PEACH-CHERRY CHUTNEY

2/3 cup lambic beer or hard cider
1/2 cup sugar
1 large peach, pitted and chopped
1/2 cup dried (tart or sweet) cherries
1/2 tsp ground ginger
1/2 tsp finely shredded lemon peel
dash salt
1 piece cherrywood or cedar grill plank
8oz baguette-style french bread, cut diagonally into 1/2-in slices
1 8oz round Camembert cheese

For chutney, in a small saucepan, combine beer and sugar. Cook and stir over medium heat until sugar dissolves. Stir in peach, dried cherries, ginger, emon peel and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until mixture is thickened. Transfer to a small bowl. cover and chill for at least 4 hours (it will thicken as it chills).

For at least 1 hour before grilling, soak grill plank in enough water to cover. Drain plank before using.

For charcoal grill, place the plank on the rack of an uncovered grill directly over medium coals for 3 to 5 minutes or until it starts to char and pop. while plank is heating, add bread slices to grill. Grill for 3 to 4 minutes or until toasted, turning once halfway through grilling. Turn plank over. Place cheese on charred side of plank. Cover and grill for 10 to 12 minutes or until cheese is softened and side is starting to droop.

Place cheese on plank; spoon some chutney on top. Serve with the bread and remaining chutney. Makes 6 to 8 appetizer serving.

recipe adapted from Better Homes and Gardens "grill it" special addition, July 2011

Still time to enter this giveaway!

Grilled Pocket - Peaches

This is super easy. No need to mess with the measuring. E-A-S-Y. 

GRILLED POCKET-PEACHES

1. Grab 2 peaches, cut in half and remove the pit.

2. Layer 2 sheets (12-by-12 inch) heavy-duty foil. Place both peach halves on top.

3. On each peach: sprinkle with a few blueberries, spoon of brown sugar, a teaspoon-ish of butter, and a dash of lemon juice.

4. Roll up the foil and seal tightly.

5. Grill, covered, on med-low heat (top shelf if cooking meat at same time) for about 20 minutes. Open carefully to let steam escape!

This is finger-licking good!

~Cook 1 whole peach per person. (a peach-pocket each!)

~I made "boats" with the foil, so no need to dirty a plate.

~Also a great idea for a grill-out!