Seriously it’s not even Fall yet (alright technically we’re a few days in; details smetails), and already the food blogging world has gone cuckoo for Cocoa Puffs, head over heels, or more aptly bellies over brains for all things pumpkin. Frankly, it’s a little over the top.
Now it’s possible, albeit only ever so slightly, I’m not the most impartial of critics because it’s also 100% true, I don’t like pumpkin, and I have no desire to eat all the pumpkin things. Truth be told, I’d pick an apple over pumpkin any day of the week.
I’ll give you a moment to pick your jaw up off the floor. Stick with me though and I promise to more than make up for my pumpkin hating ways.
There will come a time when I get a pumpkin in my CSA share, and when that time comes, I will suck it up. I’ll make something pumpkin-esque, it will fabulous, and I will be forced to eat crow. It won’t be the first time, and I suspect that particular moment will arrive just when you’ve switched over to all things gingerbread.
Until that moment actually arrives though and so long as I’m still getting late summer produce in my food share, I refuse to embrace it, which just means there’s more pumpkin for you. See it’s not all bad.
Speaking of late summer produce, our WIAW Hostess with the Mostess just so happens to be a big fan. She’s usually waxing poetic, saying things like hooray for veggies and occasionally she gets a little manic for summer time fruit. All I can say is that’s my kind of crazy right there. So in honor of her and her newest little chickpea, I’m going to do something I don’t do often enough. I’m going to share a recipe, one that calls for late summer produce, and one that uses the peaches I just got in my CSA share.
I’m also going to break the WIAW link up rules, but that’s nothing new. I’m actually getting to be regular little rule breaker ♫ “up in HERE. Up in here. Y’all gon’ make me lose my mind up in HERE, up in here. Y’all gon’ make me go all out up in here, up in here. Y’all gon’ make me act a FOOL up in HERE, up in here. ♫ I’m hoping if I rap DMX songs long enough, it will distract you from my deviant ways.
Today, instead of sharing a full day of food, I’m going to share a recipe I made multiple times last week. One that combines the last, lingering, licks of my sweet, succulent, stone fruit with the crispy, crunchy, warm bite of Fall. This sandwich was so good I made it again for the Hubby over the weekend, and I even went to the grocery store for special cheese, which translates to anything besides the seven other blocks currently residing in my cheese drawer. In the Hubby’s words, and I’m inclined to agree, this tastes like “dessert for dinner.” Now there’s a concept I can get down with.
So forget about pumpkin and get ready to embrace the Blackberry Peach Grilled Goat Cheese Sandwich. I’d say this is worth one last bite of summer.
- 4 slices good quality Bread (I recommend a sweeter bread; I used Granola)
- 2 Peaches, cut into 1/2 inch slices.
- Olive Oil, just a splash
- 4 ounces Goat Cheese
- Cilantro, a fistful, washed and loosely chopped (tearing it with your hands works too)
- 1 tsp. Honey
- 1 to 2 Tbsp. Blackberry Jam
- Butter, a Schmear (this is a technical term)
- In a bowl, combine goat cheese, cilantro and honey. Mash all together with utensil of your choice. I used a butter knife. Set aside both the goat cheese mixture and the butter knife.
- On the stove, bring a cast iron or non-stick skillet to medium heat.
- Using a spatula, spread a splash of olive oil over the skillet and lay your peaches flat on the same. Grill one side until slightly brown and then flip and repeat with the other side. They should take a few minutes per side. When they are ready, the peaches will pull easily off the skillet. If they stick, they need a minute more. Set grilled peaches aside.
- Using the very same butter knife from step 1, lightly butter one side of all four slices of bread. Place all four pieces of bread, butter side down, onto the skillet.
- Using that very same butter knife (think of all the dirty dishes saved), split the goat cheese mixture in half and spread onto two of the four slices of bread. At this point in time, all four slices of bread should be buttered side down with the goat cheese on two. This is correct; the sandwich stacking won’t happen until the very end.
- Cook until golden brown, about 3 to 5 minutes. Once golden, split your grilled peaches in half and spread on top of the goat cheese mixture. Split the blackberry jam and spread onto the other two slices of bread. Place bread with jam on top of the bread with the goat cheese and grilled peaches.
- Remove from skillet. Cut in half and enjoy.
Today’s post is also going to be linked up with Laura’s Strange But Good. I feel pretty comfortable saying this is a legit qualifying entry. I also think if she’s handing out prizes, I should win, but that’s nothing new.
So would you put down the pumpkin long enough to embrace the Blackberry Peach Grilled Goat Cheese Sandwich instead? You know you want to. It’s ok to admit it; you’re in a pumpkin free zone here. For now anyway.