For this Memorial Day Weekend, I promised two more ways to use grilled peaches. Granted this holiday weekend is almost over, but the peaches will be with us for months to come. So, here are two ideas to try thanks to John D. Lee [johndlee.hubpages.com].
As an Appetizer or Salad:
Peel peaches and slice in half. Remove the pit. Brush some extra virgin olive oil and dust with salt and pepper on each side.
On a grill heated to medium — and of course clean of all vestiges of yesterday’s burgers — grill the peaches on both sides for three minutes.
Remove from the grill. Shave parmesan or some other hard salty cheese over the top, and serve as an appetizer.
To serve as salad, create a foundation of greens dressed lightly with olive oil and lemon juice. Dust with salt and then top with the cheesed-peaches.
As a Salsa:
Peel and halve the peaches. Remove the pit. Coat lightly with olive oil and grill over medium heat for 2 minutes.
Let cool, then slice or dice. Add lemon juice to your preference. Add chopped red onion. Garnish with chopped mint and some salt. The proportions here are up to you, and will surely depend on the size and sweetness of the peaches.