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Blackberry Peach Grilled Goat Cheese Recipe: The Too Soon For Pumpkin

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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.

Pumpkin Meme

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.

wiawloveyourveggiesmonthbutton2

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.

Blackberry Peach Grilled Goat Cheese: this simple sandwich utilizes fresh grilled peaches, sweet blackberry jam and tangy goat cheese. It tastes like dessert for dinner.

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.

Blackberry Peach Grilled Goat Cheese: this simple sandwich utilizes fresh grilled peaches, sweet blackberry jam and tangy goat cheese. It tastes like dessert for dinner.

 

Blackberry Peach Grilled Goat Cheese Sandwich
Serves 2
This simple sandwich utilizes fresh grilled peaches, sweet blackberry jam and tangy goat cheese. It tastes like dessert for dinner.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 4 slices good quality Bread (I recommend a sweeter bread; I used Granola)
  2. 2 Peaches, cut into 1/2 inch slices.
  3. Olive Oil, just a splash
  4. 4 ounces Goat Cheese
  5. Cilantro, a fistful, washed and loosely chopped (tearing it with your hands works too)
  6. 1 tsp. Honey
  7. 1 to 2 Tbsp. Blackberry Jam
  8. Butter, a Schmear (this is a technical term)
Instructions
  1. 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.
  2. On the stove, bring a cast iron or non-stick skillet to medium heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from skillet. Cut in half and enjoy.
Clean Eats, Fast Feets http://cleaneatsfastfeets.com/
 

Strange But Good

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.

Comments

  1. I’m completely guilty of the pumpkin craze, I love it and can’t help it…but I most certainly will put down my pumpkin spice latte or pumpkin soup long enough to try this sandwich – it looks amazing!! : )

    Reply

    • No worries, you aren’t alone with all things pumpkin. I’m pretty sure I’m in the minority here. Plus, since you’re willing to put down the latte long enough to try the sandwich, I forgive you…Not that any real forgiveness was needed.

      Reply

  2. Holy moly that sandwich looks delicious, and I am grateful you finally (FINALLY!) shared the recipe for it. Cilantro, honey, and goat cheese–I like the way you think. And I have a giant log of goat cheese, honey from the farmer’s market, and cilantro from the farm share.

    Must figure out how to add granola to the sourdough loaf (I think I’ve nailed down sourdough in the bread machine).

    As for pumpkin recipes now, well, missy, I’ll have you know that my Ohio okra-growing farmers will be providing me with a sugar pie pumpkin TODAY at pick up.
    Wrap that in your chaw and . . . chew it? I dunno. Not as crazy as you’d think, perhaps. But more than likely those food bloggers are one trick ponies, or not thinking outside the can, or giving the people what they google search for . . . your choice.

    Reply

    • Did you just call my mouth a chaw? I’d be offended if I knew what that actually meant. I grab my share on Thursday, so watch me get a pumpkin tomorrow. I’ll be eating crow sooner than I thought.

      Make the sandwich, you will love it, and then with your leftover cilantro, make cilantro butter because you are tired of watching your money wilt away. Tear up the cilantro, add some butter, a little EVOO, and some lemon juice and you’ll be good to go. I’m thinking of freezing it so I can add it to veggies all winter long.

      Reply

  3. High 5 on summer fruit over pumpkin…ANY DAY! I know it’s soo un-HLB of me but I am not a fan of canned pumpkin at all! Fresh is awesome (especially roasted) but the canned variety is so overrated. It’s a good thing fall also brings apples otherwise I’d have a bone to pick with it ;)! This sandwich looks and sounds all kind of amazing…the only thing better than cheese & fruit is cheese & fruit with some kinda carb thrown into the mix!

    Reply

  4. I was going to say… technically it is fall. But I so wish it weren’t. Can we go back to the beginning of summer please?

    Granola sandwich bread sounds like it would be awesome for a sweeter type of sandwich.

    I kind of had forgotten that you don’t like pumpkin. Just focus on the apple/cinnamon loving and no one will pay any mind. Oh, and throw a kabocha in there and everyone will probably kneel at your feet.

    Reply

    • I can totally get down with apples and cinnamon, and you are so right about the kabocha squash. Maybe I’ll just post pictures of them and call it a day.

      Reply

  5. My dad also doesn’t like pumpkin. I never used to, until I tried mixing it into cookies and breads..maybe I’m just masking the flavor with sugar, I don’t know.
    This sandwich sounds so unique! I would love to have some of this right now!

    Reply

    • I actually don’t mind it in baked goods, and I even made a soup last year that was really good. It’s just too soon for me. I’m glad to hear you dad is right there with me though.

      Reply

  6. First, let’s get one thing straight: I will ALWAYS win the Strange But Good award. I don’t care WHAT you make. In the end, I am Queen of All Things Weird.

    That being said, I think we should start a craze where we go cuckoo…for actual COCOA PUFFS! Wouldn’t that be great? With a side of Diet Coke. Let’s make all things Cocoa Puff. Even though I do like pumpkin…I think it’s a little extreme. I mean, delicata is by far the superior squash…anything that is canned can’t be all THAT special, right? Like, you never see canned persimmons. And hello, delicious.

    Ramble. I know. I’m sorry. I was distracted by DMX in my head.

    Reply

    • You might win the strange part, but I think I got the good part hands down. 😉 We could have a cook off. It could be fun, or we could just call it a draw.

      DMX is always distracting. He has that effect on people, and I say if you’re going all cuckoo for cocoa puffs, you might as well have a real soda, sugar and all. Go big or go home right.

      Reply

  9. I’m definitely eager for fall, but now I’m conflicted! Good thing I have a bag of nectarines in the fridge, because I definitely want to try this before they all vanish. 🙂

    Reply

  10. I am ALL OVER THIS. All over it. I’ve been dying to figure out what to do with my plums and I wanted to make something with goat cheese- I’m definitely going to do this for breakfast tomorrow morning, except obviously substitute the peaches for plums. Fingers crossed it works like yours. Also I love your technical term of butter schmear.

    Reply

    • I think the plums would be really good here too, although I’d probably use a different jam instead of blackberry. Apricot might be a good substitute. I think it might compliment the plums quite nicely. I can’t wait to hear what you think. Please report back.

      Reply

  13. Oi, I SO agree with you about the pumpkin. I really don’t mind it (in breads, cookies, etc.) but I’m already sick of all of the bloggy, Pinterest things about it!
    That grilled cheese looks and sounds amaaaaaazing, though.

    Reply

  15. Ahh!!! That sandwich! It sounds so interesting and good. I must replicate. And i’ll get the granola bread now that you have me hooked on Breadsmith (no other bread comes through the front door).

    Weighing in, because you didn’t ask and I’m sure you want to know, I love pumpkin and hate seeing all the pumpkiness so soon. I am relishing the last days of warm weather until October 1, then bring on Fall and all of its accoutrements!!

    Reply

    • I’m thrilled you’re going to a Breadsmith. It’s ridiculously good, right?! I can’t bring any other bread into the house either. I’ve been completely spoiled.

      I’m actually getting into Fall, but I’m going more along the lines of soups and chili. Pumpkin isn’t the devil, but it’s so oversaturated in the blog world, that I don’t want any.

      Reply

  17. That sandwich looks so good- love the combination and uniqueness!

    Although we’re heading into Summer here in australia, I swore off pumpkin as I’d OD’d on it, but seeing all these amazing recipes…I had to unswear it back. Luckily I am naturally tan so I can hide the oompa loompa tinge…

    Reply

    • Naturally tan….I don’t even know what that’s like. I’m naturally porcelain over here. I will accept ivory as well. 😉

      It must be really unusual to read all these blogs indulging in seasonal foods, yet you’re on the opposite season. I say bag the pumpkin and go get some berries.

      Reply

  18. Omg, with CILANTRO?!?! My mind is blown…completely blown! Dammit! Why don’t I have any plain goat cheese in the cheese drawer (by the way (whey? ;)), I am SO glad I’m not the only one buying more cheese when the “cheese drawer” is already fully stocked! I may or may not have gone to the store before making my eggplant lasagna JUST to pick up Parm and Asiago (ok, you caught me, I did…blah blah blah)…but in my defense, you really can’t have a lasagna with 3 different types of cheddar, feta, brie, fig balsamic goat, blueberry vanilla goat, gouda, bleu, or tiny little Babybel cheese…though I did think for a minute about throwing in the feta for a little twang! And um, yeah, that would be the entire contents of The Cheese Drawer from MEMORY! 😉 But back to the lack of regular goat cheese….hmmmm, maybe I’ll nix the blackberry jam and use the fig or blueberry? Wonder which would be better? I’m obviously going to have to try both…just to be fair and non-biased of course! 😉 Oh shit, I just had an idea! What if I used the blueberry goat cheese with MINT?!?!

    I want to add that I am SO glad you’re with me on the whole pumpkin thing! I mean, seriously people?! You’re going to get sick of it in a MONTH! Ok, so maybe that’s not entirely true for all the die-hard pumpkin lovers out there…but since I actually belong to that crowd (sorry, but I’d go gourd over apple ALMOST any day), I’m taking the liberty to judge each and every person out there for cracking open a can before the first day of fall! 😛

    I’ll leave you with a thought…maybe try pumpkin in a savory way? With CHEESE? C’mon, I don’t see you turning away from that! 😉

    Reply

    • I don’t think I could ever turn away from cheese. It’s probably the main reason I’m not vegan. That and eggs.

      I won’t tell if you make another side trip to the store to grab more cheese; this time of the goat variety and some cilantro. Plus I have finally found a way to use up all that delicious cilantro instead of letting is wither away on the counter. Make cilantro butter and freeze it. I haven’t actually figured out what to do with the cilantro butter, but I will. I suspect it would actually be delicious on a fresh from the grill filet, although I won’t be trying that. Maybe for the man.

      Reply

    • Alright, I deserved that. Quite frankly, I knew it was coming at some point, although I’m secretly thrilled it came from you. Pumpkin, schmumpkin.

      Reply

  21. So I finally have a few free moments to catch up on your blog, I pick a random post to start with–and it’s about the overratedness of pumpkin AND grilled cheese. Seriously, I could just stop right there, having been re-reminded of my love for you and your blog. But there’s a chance I’ll find more pictures of grilled cheese if I keep reading, so I guess I better get on that 😉

    Reply

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