Honestly, my greatest wish for you is that you become a food shaman. I want you to spend your moments in the kitchen listening to the whispers and murmurs of fruits and vegetables, the secrets of spices. I want you to feel the celery spirits calling your name. It’s time to heed the call of the kitchen wild.
Because this is what happens when you do: You start to experiment. You start to wonder what might taste good with what. You start to smell and touch and really taste (and yes, even hear and see) your food in ways you never have before.
Is this crazy talk? Maybe. But if crazy talk yields sauv blanc simmered peach and drunken goat grilled cheese sandwiches, I say SIGN ME UP.
Drunken goat cheese is a lovely specialty cheese that’s been soaked in red wine, giving its rind a gorgeous eggplant hue. You could use another mildly sharp, hard goat, sheep or cow cheese if you can’t (or don’t want to, you little rebel, you) find drunken goat. The wine-simmered peaches are everything you’ve ever wanted. Just go there with me, ok? Have a little faith.
And we round out the picture with a perfect fleet of balsamic seared peaches and sea salt. Eat those on the side or stack ‘em on top or juggle with them or give yourself a facial with ‘em. You know how we do.
Sauv blanc simmered peach & drunken goat grilled cheese with balsamic seared peaches.
Ingredients
- 4 slices crusty whole grain sourdough bread
- 6-8 slices thin drunken (or other hardegoat cheese or manchego
- 2 large or 3 small peaches
- 1/3 cup sauvignon blanc or other white wine
- ½ tsp . olive oil for the pan plus more for drizzling
- ½ tsp . balsamic vinegar
- sea salt
Instructions
- Slice up 1 large or 2 small peaches and simmer them in the wine on low heat until most of the liquid is evaporated. Set aside.
- Slice the remaining peach. Heat a skillet on medium flame with ½ tsp. olive oil. Place sliced peaches in, drizzling with balsamic vinegar. Flip them after a few minutes, and allow them to brown and caramelize on one side. Remove from pan but keep on stove to keep warm.
- Drizzle olive oil on two pieces of good bread and toss a few slices of drunken goat cheese on one peace. Smear the other piece with a few tablespoons of the wine-simmered peaches and put one loaded piece of bread on top of the other. Cook the sandwich on a skillet on medium heat, turning over every few minutes until the cheese is melted. Cover it with a top at intervals to encourage the melting process.
- Serve the sandwich with the balsamic seared peaches on the side, or on top of the grilled cheese. OH EM GEE.You’re so seriously welcome.
