Charred Peach & Stracciatella with Jalapeño
Ingredients
- 3 ripe peaches, halved and stoned
- 200g stracciatella
- 1 small red onion, very finely sliced
- 1 jalapeño, thinly sliced
- Small handful fresh mint
- Small handful fresh basil
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- Salt & freshly cracked black pepper
Method
- Toss the sliced red onion with red wine vinegar and a pinch of salt. Set aside to lightly pickle while preparing the rest.
- Heat a griddle pan or BBQ to high. Lightly oil the peaches and char cut-side down for 2–3 minutes until caramelised and softened.
- Arrange the warm peaches on a serving plate and tear over the stracciatella. Scatter over the pickled onion (drained), jalapeño slices, mint and basil. Drizzle with olive oil and honey, then season generously with salt and black pepper.
- Serve immediately while the peaches are still warm against the cool creaminess of the cheese.
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