Juicy, smoky grilled peaches soak up a glossy maple-balsamic glaze, melting into the mild, slightly funky hum of creamy whipped blue cheese. Finished with salty, shattering shards of pancetta atop a crisp crostini, this bite is pure decadence in one mouthful.
Instructions
- Prepare the barbecue for cooking using direct high heat (260°C-290°C) and preheat as directed.
- View Grill Skill for setting up your Premium Gas Barbecue for Direct Cooking
- Prepare the barbecue for cooking using direct high heat (250°C-290°C) and preheat as directed.
- View Grill Skill for setting up your Weber Q for Direct Cooking
- Prepare the charcoal barbecue for cooking using direct high heat (260°C-290°C).
- View Grill Skill for setting up your 57 cm Kettle for Direct Cooking
- Prepare your barbecue for cooking using direct high heat (260°C-290°C).
- Prepare your barbecue for cooking using direct high heat (260°C-290°C).
- View Grill Skill for setting up your Wood Pellet Barbecue or Smoker for Direct Cooking
- Prepare the griddle for cooking using direct high heat (250°C-290°C) and preheat as directed.
- View Grill Skill for Griddling on a Weber Slate
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the peach wedges over direct high heat, with the lid closed, for 3-4 minutes, or until caramelised with grill marks, flipping once halfway through.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the peach wedges over direct high heat, with the lid closed, for 3-4 minutes, or until caramelised with grill marks, flipping once halfway through.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the peach wedges over direct high heat (over the fire), with the lid closed, for 3-4 minutes, or until caramelised with grill marks, flipping once halfway through.
- Once your barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the peach wedges over direct high heat, with the lid closed, for 3-4 minutes, or until caramelised with grill marks, flipping once halfway.
- Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a wire brush. Grill the peach wedges over direct high heat, with the lid closed, for 3-4 minutes, or until caramelised with grill marks, flipping once halfway through.
- Once the griddle has preheated, scrape it clean with a scraper. If needed, add a small amount of vegetable oil to the griddle surface and spread it with the back of a spatula. Griddle the peach wedges over direct high heat, for 3-4 minutes, or until caramelised, flipping once halfway through.
- Add the peaches to a barbecue-safe frying pan with the balsamic vinegar and maple syrup. Place the frying pan on the barbecue and bring to a simmer and cook for 2 minutes, or until the syrup has thickened slightly, stirring occasionally. Don’t cook for too long as you don’t want the peaches to soften too much.
- Allow the peaches to cool completely by transferring them into a heatproof container and placing them in the fridge. This can be done in advance, or if you’re in a hurry, you can leave the barbecue on as the peaches won’t take long to cool.
- To make the blue cheese whip, using a stand mixer with a whisk attachment to whip the cream cheese and blue cheese until light and fluffy. Transfer the mixture to a piping bag or a zip-lock sandwich bag and cut the corner tip off.
- While the peaches are chilling, brush the cooking grills clean. Lay the pancetta and baguette slices in a single layer on the cooking grill. Grill over direct high heat, with the lid closed, for 2-4 minutes, or until the fat on the pancetta has rendered and turned crispy, and the baguette slices are toasted, flipping halfway through. Transfer the pancetta to a plate lined with paper towel to absorb excess fat and keep it crispy.
- While the peaches are chilling, brush the cooking grills clean. Lay the pancetta and baguette slices in a single layer on the cooking grill. Grill over direct high heat, with the lid closed, for 2-4 minutes, or until the fat on the pancetta has rendered and turned crispy, and the baguette slices are toasted, flipping halfway through. Transfer the pancetta to a plate lined with paper towel to absorb excess fat and keep it crispy.
- While the peaches are chilling, brush the cooking grills clean. Lay the pancetta and baguette slices in a single layer on the cooking grill. Grill over direct high heat, with the lid closed, for 2-4 minutes, or until the fat on the pancetta has rendered and turned crispy, and the baguette slices are toasted, flipping halfway through. Transfer the pancetta to a plate lined with paper towel to absorb excess fat and keep it crispy.
- While the peaches are chilling, brush the cooking grills clean. Lay the pancetta and baguette slices in a single layer on the cooking grill. Grill over direct high heat, with the lid closed, for 2-4 minutes, or until the fat on the pancetta has rendered and turned crispy, and the baguette slices are toasted, flipping halfway through. Transfer the pancetta to a plate lined with paper towel to absorb excess fat and keep it crispy.
- While the peaches are chilling, brush the cooking grills clean. Lay the pancetta and baguette slices in a single layer on the cooking grill. Grill over direct high heat, with the lid closed, for 2-4 minutes, or until the fat on the pancetta has rendered and turned crispy, and the baguette slices are toasted, flipping halfway through. Transfer the pancetta to a plate lined with paper towel to absorb excess fat and keep it crispy.
- While the peaches are chilling, scrape the griddle clean with a scraper. Lay the pancetta and baguette slices in a single layer on the griddle. Grill over direct high heat, for 2-4 minutes, or until the fat on the pancetta has rendered and turned crispy, and the baguette slices are toasted, flipping halfway through. Transfer the pancetta to a plate lined with paper towel to absorb excess fat and keep it crispy.
- Remove the peaches from the fridge and bring to room temperature for serving. Pipe (or spread) the blue cheese whip onto the crostini, then top with a slice or two of glazed peach. Crush the pancetta and crumble it over the crostini. Drizzle with the left-over balsamic glaze and garnish with finely chopped rosemary. Serve immediately.
Blue Cheese Whip
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