This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. Watch Video 

 

Grilled Peaches with Goat Cheese, Toasted Pecans, Honey and Mint

¼ cup chopped pecans
3 ripe peaches, halved and pitted
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper to taste
½ cup fresh goat cheese
honey for drizzling
6 large mint leaves

Heat oven to 350°.

Spread pecans on a baking sheet, and toast for about 8-10 minutes, until lightly browned and fragrant. Set aside.

Toss peach halves with olive oil, and season with salt and pepper.

Using a grill pan*, place peaches cut-side-down and grill for 5 minutes. Flip, and grill 2 minutes more. Remove from the grill pan, and place on a serving plate, cut-side-up.

Crumble goat cheese over peaches, and drizzle with honey. Sprinkle with toasted pecans, and garnish with mint leaves.

*You also can use an outdoor grill to cook the peaches.