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Carolina Kitchen: Grilled peaches, whipped brie, toasted peanuts, Tabasco honey

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by Corner Kitchen, Chef David van Tassel

Ingredients

  • 2 each fresh peaches, quartered with pits removed
  • 1 tbsp olive oil
  • 1 tsp cajun seasoning (can be purchased at ingles)
  • 2 ounces toasted peanuts
  • 4 ounces honey, local preferred
  • 1 ounce Tabasco or to taste
  • 2 tbsp whipped brie
  • 1 tbsp basil chiffonade (very thin slices of basil leaves, for garnish)

Whipped brie

Ingredients

  • 1 pound brie cheese, small diced, rind on
  • 2 each basil bunches, leaves chopped
  • 1 cup half & half
  • Salt & pepper to taste

Instructions

  1. Place basil in a food processor, add brie 1/4 at a time, scraping between additions.
  2. Drizzle in half & half and blend until incorporated.
  3. Season to taste
  4. Prep and plating
  5. Preheat a grill or grill pan to medium heat.
  6. Toss peaches in a small bowl with olive oil and cajun seasoning.
  7. Place cut side down on grill to color ~ 1 minute.
  8. Flip peach to other cut side ~ 1 minute.
  9. Flip to skin side ~ 1 min. Spread whipped brie on plate.
  10. Arrange peaches to liking.
  11. Drizzle with tabasco honey.
  12. Scatter peanuts around and on peaches.
  13. Finish with basil chiffonade.

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