On Sundays, I work at the local farmer’s market. It’s not a “real job,” per se, but I enjoy talking to the customers and vendors. I also enjoy taking home goat cheese, peaches, and whatever else I’ve scrounged up for the week. There’s a lively trading system between vendors, and the farmer who runs the goat cheese stand often trades his cheese for pizza, peaches, Mexican food, bread, and other things you can find at the Market. Sometimes I’m the beneficiary of these trades, like this week. I wound up with a beautiful bag of freestone peaches, plus some of our feta cheese.
Normally, I toss the feta on salads or on pasta, but I was craving a little something sweet. Well, what’s sweeter than a perfect freestone peach? I originally planned to grill them, but it was raining and I don’t really know how to grill anyway. I decided to roast the peaches, because my fallback plan for any fruit or vegetable I don’t know how to cook with is “pop it in the oven.” Roasting brings out the sweetness of the peach and gives it a really nice, soft texture. These roasted peaches with Feta and balsamic are the perfect way to end a summer meal. I’ve also included a vegan/dairy free option!
Now that I’m on Remeron, I have a lot of drive that was missing during my severe OCD days. I’ve been on a personal mission to reduce food waste. That’s why I’m happy to tell you that this is perfect for those “scratch and dent” peaches that are on sale 2/$1 at the farmer’s market, or for that peach you forgot about and left in the fruit bowl for just a little bit too long.
But I’m sure you’re here for the recipe, so here it is:
1 tsp olive oil (or oil of choice)
2 tbsp balsamic vinegar of choice (I used white balsamic because that’s what I grabbed first)
Feta, to taste
How to Make It:
1. Preheat oven to 350.
2. Cut peach in half and remove pit.
3. Rub cut sides of peach with olive oil
4. Place peach on pan and pop into oven. Bake for 10-15 minutes, until cooked through. (I did 1/2 peach cut side down, and 1/2 peach cut side up. It made no difference in taste or texture.)
5. Remove peach from oven.
6. Drizzle with balsamic vinegar.
7. Top with Feta. (For vegan/dairy free option, use Kite Hill Almond Cream Cheese or omit cheese and add black pepper to taste.)
This makes enough for both me and Justin, so I would say that each 1/2 peach is one serving.
Humble Heart Farms Feta is less salty than a traditional Feta, so you may want to play around with the amount of Feta you use for this. The saltiness is really nice with the sweetness of the peaches and the slight tartness of the balsamic vinegar.
Let’s talk: what’s your favorite farmers Market recipe?