Recipes

Quickies: peachy summer appetizers

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Peachy summer appetizers
From hor d’oeuvres to dessert–it’s the season for cooking with sweet Canadian peaches

First published in Chatelaine’s August 2003 issue.
© Rogers publishing inc.

On the menu:

• Peach-prosciutto rolls

• Sunny peach sipper



Pleasing peaches

• Warm feta peaches
Stir 2 tbsp (30 mL) crumbled feta with 1 tsp (5 mL) chopped chives and a generous pinch each of cayenne and pepper. Pack into 4 peach halves. Broil until hot and bubbly.
• Summer peach salad
Stir 2 diced peaches with 4 cups (1 L) mesclun mix and 1/4 cup (50 mL) chopped walnuts. Drizzle with 1/4 cup (50 mL) mayonnaise whisked with 1/4 cup (50 mL) orange juice.
• Peach ‘n’ chicken saute
Melt 1 tbsp (15 mL) butter in a frying pan over medium-high heat. Add 4 skinless, boneless chicken breasts. Sprinkle with dried sage leaves. Saute 5 min. per side. Add 2 chopped peaches and 2 sliced green onions. Stir often until hot.
• Sugar-peach broil
Place peach halves on a baking sheet. Fill centres with sour cream. Sprinkle with brown sugar. Broil until golden. Garnish with mint.
• Spicy peach saute
Saute 2 sliced peaches sprinkled with ground ginger, curry powder and sugar in 1 tbsp (15 mL) butter until soft.

 

  • Peach-prosciutto rolls
  • Sunny peach sipper
  • Pleasing peaches
     
  • Balsamic-glazed peaches, arugula and chèvre salad
  • Fruit + veggies 101: peaches
     
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