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Peach and Blue Cheese Crostini

Peach and Blue Cheese Crostini

Peach and Blue Cheese Toasts with Delightful Palate’s Stone Fruit Nectar and Wild Mayhaw Berry

4 servings adapted from Bon Appetit Magazine


                  2 large ripe peaches

                        1/4 cup Delightful Palate’s Stone Fruit Nectar

                           4 slices country-style bread

                           ¼ cup Delightful Palate’s Wild Mayhaw Berry

                          Salt to taste

                        4 ounces mild blue cheese, or goat cheese room temperature

                        2 cups (loosely packed) trimmed watercress or baby arugula

                        Freshly ground black pepper 

         Using the tip of a paring knife, score an X 
in the bottom of each peach. Cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl 
of ice water; let cool. Peel; cut over a small 
bowl into wedges, collecting juices. Add ¼ cup stone fruit nectar. Toast bread, brush with wild mayhaw berry and season with salt. Spread cheese on toast and 
top with peaches, leaving juices behind. Whisk 
the juices from the peaches and  toss watercress or arugula with enough dressing to lightly coat in a bowl; season with salt and pepper. Arrange over toasts.


More recipes at delightfulpalate.net