VANILLA DREAM | Vanilla and maple glazed peaches layered on a ‘truffled-up’ ricotta rye toast.
If the thought alone of grilled peaches is enough to excite your taste buds, try adding a smidgen of vanilla bean and a dash of maple before subjecting them to grill pan. Trust me, you won’t regret. It adds that extra oomph of sophistication to coat the soft, warm fruit.
These grilled peaches are as versatile as you want them to be. Serve them as a dessert, with vanilla bean ice-cream and drizzle of warm balsamic if you may. For me though, since the occasion was to host a birthday lunch for my dear friend, I decided to deploy them as a convincing starter.
With the aid of creamy ricotta – which I magnificently combined with a drizzling of Pukura’s much loved truffle flavoured extra virgin olive oil (yes, going gourmet I am) – you can transform this simple fruit into an attractive starter even for the most discerning palate. Simply grill some sourdough or rye bread and spread a generous layer of the truffled-up ricotta cheese, then top with two slices of these grilled peaches. Finish with a drizzle of reduced balsamic glaze and chopped mint for garnish. Voila…a crowd pleaser.
A simple to make crowd pleaser sure to impress even the most discerning palate.
Grilled Vanilla Peaches on Truffled Ricotta Rye
INGREDIENTS (makes 5-6):
- 250g tub of ricotta
- 6 slices of rye bread, cut 1 cm thick and about a palm size each.
- 2 peaches, cut into wedges (1/8th each).
- 1 vanilla bean (substitute for powder of essence if desired)
- 1 tablespoon of maple syrup
- 1 tablespoon of Pukara’s truffle extra virgin olive oil
- Pinch of truffle salt (optional)
- Balsamic glaze (or reduce one cup of balsamic vinegar)
- Handful of shredded mint (for garnish)
- Wash peaches, pat dry. Slice open and take out seed. Cut into 8 wedges.
- Mix cut peaches with vanilla bean (I have a vanilla bean grinder) and tablespoon of maple syrup.
- Turn heat on grill pan on high. After pan heats up, layer wedges on the pan and grill until beautiful char marks form on both sides (roughly 2-3 minutes each side). Be careful not to overdo it.
- In the meantime, mix the ricotta with the truffle oil using a tablespoon. Add a pinch of truffle salt (or regular salt) and combine thoroughly.
- Toast the rye or sourdough bread on a grill pan or oven. Generously spread the done up ricotta over each toast.
- Layer 2 grilled peaches on top of each crostini. Drizzle with balsamic glaze. Finish off with a sprinkle of the shredded mint for garnish. Serve while warm. Enjoy!