It’s Raining Peaches!

August 27, 2014


I had lunch with a dear friend of mine the other day, and while it was great to catch up on all of her summer escapades and adventures, I was also meeting her for another reason: Peaches.

Every year, when school starts, her daughter does a fundraiser. And while I normally kind of hate fundraisers, I always look forward to this one, because we get to indulge in a big box of organic, just-ripe peaches from the Western Slope of Colorado, where peaches are primo delicioso.

In fact, those peaches are so delicious that I never even bother buying peaches at the grocery store. I just wait for late August, when I get to haul a gi-normous box of fragrant, juicy peaches home.

And then things get interesting, because we’re not a huge family, and neither my husband nor Miss M. are big fruit eaters, so I have to figure out how to use up a 5-pound box of peaches in ways that will keep things interesting.

Miss D. and I have been snacking on them au natural, but I’ve also been tossing peaches into salads, sizzling them up on the grill, spicing them up in salsa, and using them as a yummy topping for bruschetta, which you see above.

I love the way the sweetness of the peaches contrasts with the salty bite of the prosciutto and the creamy ricotta.

If you need an easy and delicious appetizer for your Labor Day barbecue this weekend, consider this recipe, especially if you’re in peach country. Peach season only lasts a few blessed weeks in my neck of the woods, so we’re making hay.

Have a wonderful holiday weekend, readers!


Peach, Prosciutto and Ricotta Bruschetta

adapted from Food Network Magazine

makes 12

12 slices crusty bread

olive oil, for drizzling

2 ripe peaches or nectarines, sliced

1 cup ricotta or burrata cheese

4-6 slices prosciutto, torn into feathery pieces

honey and cracked black pepper

basil, sliced thinly (optional)*

Drizzle slices of bread with olive oil and grill until char marks form. Let cool slightly. Spread bread with cheese; sprinkle pepper over.  Top with prosciutto. Drizzle with honey, top with a few slices of peach/nectarine and a few threads of chopped basil, if desired.

*the first few times I made this, I didn’t add any herbage. Then I decided to add basil, and I really liked the result. Mint would be brilliant, too.

{ 8 comments… read them below or add one }

Rudri Bhatt Patel @ Being Rudri August 27, 2014 at 10:15 am

We love peaches and bruschetta. What a great dish to serve the family or bring to a friend’s house. Thanks, Kitch.


Alison August 27, 2014 at 8:46 pm



Shannon August 28, 2014 at 5:27 am



Biz August 28, 2014 at 7:23 am

I puffy heart peaches – I love that sweet/salty combo above – I may have to make this over the weekend! (my husband wouldn’t touch it with a 10-foot pole, but that would leave more for me!).


Barbara August 30, 2014 at 11:43 am

Oh my! What a fabulous treat…all those peaches. I’d have to look it up, but one of my favorite peach recipes was roasted with a divine sour cream-like topping. You’d love it. Will add another comment if I find it.


Barbara August 30, 2014 at 11:47 am
elizabeth August 31, 2014 at 10:45 am

Don’t forget that they also go really, really well with Gorgonzola ( In the spirit of the season I’ll be posting a tomato recipe I think you’ll go bonkers for given your recent oddball tomato salad. :)

Our peach season has been really disappointing this year on the whole; I feel like some have been tasty but mealiness has been more prevalent in the ones I’ve gotten. I wish I lived closer to you so I could help you out with your bounty!


Tiffany September 2, 2014 at 6:20 pm

Oh the joy of delicious peaches!


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