Indulge in the perfect summer appetizer with roasted peaches paired with creamy mascarpone.
The peaches, roasted to golden perfection, offer a sweet contrast to the rich, velvety cheese, all elevated by a hint of lemon zest and fresh herbs. It's a simple yet elegant dish that captures the essence of the season in every bite.
Yield 4
Mis en Place
4 Peaches
5 Sprigs of Summer Thyme
2 Tbsp. Honey
Half a Lemon, juiced
Salt
Mascarpone Cream
1 Cup Mascarpone Cheese
1/2 Cup Plain Greek Yogurt
Half a Lemon, zested
Freshly Ground Pepper Salt
Lemon Balm Leaves, for garnish
Toasted Hazelnut's, for garnish
Crostini, for serving
Prepare Peaches
Preheat Oven to 375°F
Cut the peaches in half and discard the pits. Place the peach halves in an oven-safe pan.
Drizzle with honey and lemon juice, then sprinkle with thyme sprigs and leaves.
Add a pinch of salt for seasoning. Bake for about 15 to 20 minutes, until the peaches start to soften and turn a light golden colour.
*If the pan begins to dry out, add a few tablespoons of water to keep the peaches moist.
Prepare Cream
In a mixing bowl, whisk together mascarpone cheese and Greek yogurt until smooth. Add the zest of half a lemon, and season with salt and freshly ground pepper to taste.
Assembly
Spread a layer of cream on a serving platter or individual plates. Arrange the roasted peaches on top, spooning the delicate peach juices from the pan over them.
*If the juices have evaporated, simply deglaze the pan with a splash of water to revive them.
Finish with fresh lemon balm leaves and chopped hazelnuts for garnish, and if desired, add an extra drizzle of honey or balsamic glaze.
Serve with crostini or a crusty baguette!
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