Ripe peaches with Taleggio cheese and wild rocket

A recipe from Franck Dangereux's new cookbook.
 
peaches and tellegio

Recipe from: 19 December 2012
Preparation time: 10 min
Cooking time: 15 min
 
 

Ingredients

 
  • 2
    large ripe freestone peaches - peeled, halved and pitted
  • 350
    g
    Taleggio cheese - cut into thin
  • slices and then rind removed
  • sugar, salt and pepper
  • red wine vinegar
  • 2
    handfuls of wild rocket
  • olive oil
Servings: Change Serving
 
 

Method

 
Place each peach half on a board, cut-side down, and, using a sharp knife, cut into ½cm-thick slices. Lift with a knife and place the slices of each peach half on a separate plate.

Gently press down to fan the slices out. Season with sugar, salt and pepper. Drizzle each serving with 1 tsp red wine vinegar and top with the Taleggio slices.

Place on the middle rack of the oven beneath a hot grill. When done, take out, top with fresh wild rocket, drizzle with olive oil and eat immediately.

Reprinted with permission of Quivertree Publications and Franck Dangereux.
 

Read more on: recipe  |  vegetarian  |  grill  |  starter  |  fruit
 

NEXT ON FOOD24X

Quick Roast Beef Chimichanga

2014-12-10 20:11
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 

Instagram: #Food24_sa

 
 
/Movies
 

Restaurants

 
El Burro Taqueria in Cape Town

Authentic tacos in a trendy location!

 

Find a restaurant

 
 
 
 
 
There are new stories on the homepage. Click here to see them.