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


  • 2
    large ripe freestone peaches - peeled, halved and pitted
  • 350
    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


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


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