A couple months ago I was fortunate to be invited to a dinner at the Carillon, the restaurant in the AT&T Conference Center at the University of Texas. If you’ve never been there, you probably don’t understand that despite its location, this is one of the best restaurants in town, with a very talented (and I have to say it, adorable) head chef and an equally creative pastry chef. These two would be the ones preparing our dinner, of course, but the twist? Every course featured a variety of salumi, starting with a watermelon and mâche salad and ending with almond cake. Y’all, this cake featured a beast called hot sopressata caramel. I know, right?
Ever since that meal I’ve been thinking about new ways to use salumi aside from just eating it with cheese and crackers, and I was easily tempted by the gorgeous peaches we have here. At first thought peaches and cured meat does not sound like something that would be good, but I knew I had to try it out. The worst that could happen? It might taste bad, and then I’d be out a few peaches and some meat. Oh well. (I guess technically the worst that could happen is that we would all get violently ill from eating it, but take one for the team, family!)
Simply grilled peaches with salame and honey over the top. You can make it more fussy by slicing the peaches into eighths, or cubing the salame and mounding it right into the crevasse created by the peach pit. It can go for either a starter or a dessert, depending on which way your taste buds are swinging.
My son called this “almost pizza,” so go ahead and stack this on top of some focaccia before chowing down.
Grilled Peaches with Salame
4 peaches
Spray oil
4 ounces salame, such as hot sopressata, sliced thinly
1-2 tablespoons honey
Get grill ready to use at medium-high heat.
Halve peaches and remove pits. Lightly spray cut side, and place cut-side down directly onto grill or on grill pan.
Grill peaches 5 minutes, then flip over and grill another 2-3 minutes. Remove to a serving plate.
Scatter salame over the peaches. Lightly drizzle honey over the top – use more honey if your peaches are more tart.
Serves 8
 |
PDF 
I’m feeling like some thinner peach slices and a solid bit of fresh baguette toasted along with the peaches, I might have my next James-is-out-of-town dinner. You know my feeling on peaches – they go with everything!
[Reply]
Megan Reply:
June 18th, 2012 at 9:02 am
@Amber Ooh, yeah! Then the peaches would get sort of melty into the bread… mmm.
[Reply]
I just pulled a rosemary foccacia out of the oven and I have the salume and some fresh peaches from Stonewall. I’m a woman on a mission. (think I might toss in some ricotta in those peach wells, just for good measure.)
[Reply]