Grill Week: Grilled Peaches and Brie

C – I am addicted to grilled peaches.

Ever since Luke introduced us to grilling stone fruit, I have been craving it. Stone fruit season couldn’t come fast enough this year. It was strange when they snuck up behind me and surprised me.

Hello peaches, nectarines and apricots! I have been waiting for you. Ok, that sounded a bit creepy, Oh well. I am a bit excited that stone fruit is in the farmers markets, looking and tasting delicious.

I really loved Luke’s idea of creating something that was savory and sweet for a meal. Last time we grilled nectarines with lamb. It was addicting. This time cheese, bread and peaches. It’s going to be a great combination.

Grilling cheese didn’t seem possible. Then, I saw something from my friend the Internet, aka YouTube. I needed to try it. Grilled brie with toast.

Of course, we wouldn’t be Be Mindful. Be Human. without adding a balance of flavor to the mix. Sweet, ripe peaches.

It’s an amazing combination. Crispy toasted bread slices, slathered with gooey, salty cheese, topped with sweet peaches and a drizzle of balsamic red wine reduction.

Grill Week: Grilled Peaches and Brie

Recipe type: Sides

Author: Christina

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4

Ingredients

• 2 white peaches, cut into halves, pitted
• 16oz brie round with rind
• 1 loaf sourdough baguette, sliced ½ thick on a bias
• Grapeseed oil for grilling
• Balsamic red wine reduction (recipe link below)

Instructions

1. Pre-heat grill to med-high heat.
2. Place brie on grill on indirect heat. Cook for 6 to 7 minutes on each side until there are grill marks on the outside and the cheese is soft to touch in the center. If the grill is too cool place, over direct heat.
3. Drizzle oil over the peaches. Place on grill over the heat. Cook for 2 to 3 minutes on each side or until there are grill marks on the peaches.
4. Brush oil on each side of the bread slices. Place on grill and cook until toasted and grill marks are on them. Place bread on indirect heat, but close to the coals to get good grill marks. Be careful not to burn them.
5. Remove everything from grill and plate.
6. Slice the peaches into 4 slices for each half.
7. Drizzle balsamic reduction over the peach slices.
8. Serve by cutting the brie and spreading it over the toast.
9. Top each toast with a peach slice.
10. Serve immediately.
11. Enjoy!

3.1.08

Balsamic Red Wine Reduction recipe

Do I need to say more?

I won’t.