Recipe for: Grilled peaches with goat cheese and sage - photo 1
← Recipes

Recipe for: Grilled peaches with goat cheese and sage

I'm not hungry Appetizers Grilling 30 min Easy 0 views ~56.76 PLN * - (0)
Rate:
(0)
Start Cooking

Description

A light, summer appetizer combining the juiciness of grilled peach with the creamy, slightly tangy flavor of goat cheese and the intense aroma of fresh sage. A dish inspired by Mediterranean cuisine in a Polish, seasonal version — perfect for the grill, garden party, or as an elegant appetizer for dinner. The balanced sweetness of the fruit, the acidity of lemon, and the salty cheese create a contrast of textures and colors; serve on arugula, sprinkled with toasted nuts for crunch.

Ingredients Used

Ingredients (10)

Servings:
4
  • Peach 600 g
  • Ser kozi 200 g
  • Sage 10 g
  • Olive oil 30 ml
  • Lemon 0.6 pcs (~50 g)
  • Arugula 80 g
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Honey 30 ml
  • Walnuts 40 g
💰 Estimated dish cost: ~56.76 PLN (14.19 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Wash the peaches under running water and dry with a paper towel. Cut each peach in half lengthwise and remove the pit with a spoon. The halves should be even and smooth for even grilling.

Ingredients: Peach
Use a sharp knife and a cutting board. If the peaches are very soft, work gently to avoid crushing the flesh.
2

Prepare the marinade: in a small bowl, mix olive oil (2 tablespoons = 30 g), juice from half a lemon (about 25 g), and if using honey, add 1 tablespoon (15 g) and mix well. The marinade should be smooth and slightly runny.

Ingredients: Olive oil, Lemon, Honey
Use a small bowl and a spoon to mix. If the honey is stiff, gently warm it in a water bath for 10-15 seconds.
3

Finely chop the sage leaves — remove the tough stems and chop the leaves with a knife on a cutting board. About 10 g will be enough. Keep some leaves whole for decoration.

Ingredients: sage
Use a wide kitchen knife and stack the leaves on top of each other, rolling them like a scroll before chopping (julienne technique).

Grilling

4

Preheat the grill (or grill pan) to medium-high heat, so that you can feel hot air and the pan is hot (about 200°C or burner on medium-high heat). Before placing the peaches, brush the cut surfaces with a thin layer of marinade using a brush.

Ingredients: Olive oil, Peach
Use a silicone brush and tongs for turning. The best is a grill pan with a diameter of 26-28 cm or a classic outdoor grill. Make sure the grill/pan is clean and lightly oiled.
5

Place the peaches cut side down on a hot grill/pan. Grill for 2–3 minutes without moving them, until clear grill marks appear and the edges caramelize slightly. Gently turn them over and grill for an additional 1–2 minutes skin side down to soften slightly.

Ingredients: Peach
Gently turn with tongs — the soft flesh may fall apart. You will recognize readiness by the golden-brown stripes and slightly soft flesh when pressed with a fork.

Additions

6

In a dry pan (without fat), toast the walnuts for 3–4 minutes over medium heat, stirring every 30 seconds, until they become fragrant and lightly browned. Once cooled, chop into smaller pieces.

Use a wooden spatula or spoon to stir the nuts to prevent them from burning. If you don't have a pan, you can roast the nuts in the oven for 5–7 minutes at 180°C.

Assembly and serving

7

On a large plate, spread out the arugula (80 g). Arrange the grilled peach halves on the arugula, cut side up. On each half, mash a tablespoon of goat cheese (about 50 g per half) with a fork to create an uneven, rustic layer.

Ingredients: Arugula, Peach, Ser kozi
Use a fork to crumble the cheese — it doesn't have to be perfectly smooth. If the cheese is very hard, let it sit for 10 minutes at room temperature to make it easier to spread.
8

Pour the remaining marinade (olive oil + lemon juice + optional honey) over everything, sprinkle with chopped sage, and scatter the toasted walnuts. Season lightly with salt (2 pinches) and freshly ground pepper (1 pinch). Serve immediately to keep the arugula fresh.

Ingredients: Olive oil, Lemon, Honey, sage, Salt, Black pepper
Use a small teaspoon for drizzling and manually sprinkling the herbs. Additionally, you can add a bit of lemon zest for a more intense aroma.

Serving

9

Serve the dish as an appetizer or a light dessert; optionally serve with thinly sliced cured ham for meat lovers. The dish tastes best fresh, right after preparation.

Ingredients: Peach, Ser kozi, Arugula
Use flat appetizer plates to beautifully showcase the colors. If you are adding ham, place it gently between the peaches.

Fun Fact

💡

Grilled fruits have been popular in Mediterranean cuisine; the combination of grilled peach with goat cheese is a variation on the classic sweet-salty pairing, often served in Italian and French regions.

Best for

letnia kolacja grillowanie przystawka na przyjęcie

Tips

🍽️ Serving

Serve immediately after preparation, while the peaches are still warm. You can add thin slices of prosciutto for a non-vegetarian version or a few mint leaves for freshness. Serve on a light plate to highlight the color contrast.

🥡 Storage

It is best to consume immediately. Store any leftovers in an airtight container in the refrigerator for up to 24 hours; arugula may wilt — add fresh arugula before serving. Regrilling peaches with cheese is not recommended.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Summer Salad with Gorgonzola, Berries, and Walnuts in Honey Vinaigrette 25 min

Summer Salad with Gorgonzola, Berries, and...

Salads
Autumn Salad with Roasted Pumpkin, Pear, and Gorgonzola Cheese 50 min

Autumn Salad with Roasted Pumpkin, Pear, a...

Salads
Autumn Salad with Roasted Pumpkin, Pear, and Blue Cheese 60 min

Autumn Salad with Roasted Pumpkin, Pear, a...

Salads
Mashed Baked Potatoes with Pepper Jam and Goat Cheese Cream 80 min

Mashed Baked Potatoes with Pepper Jam and ...

Main Dishes
Autumn Salad with Roasted Pumpkin, Pear, and Gorgonzola 50 min

Autumn Salad with Roasted Pumpkin, Pear, a...

Salads
Autumn salad with roasted pumpkin, feta cheese, and walnuts 45 min

Autumn salad with roasted pumpkin, feta ch...

Salads

Recipe Categories

I'm not hungry
I'm not hungry in: For Kids

Not hungry? Light snacks and drinks for those without an appetite. Fruit and vegetable smoothies - liquid vitamins that are easy to drink. Broths and light soups - warming without weighing down the stomach. Fruit salads - refreshing and easy to digest. Teas and infusions - hydration with a touch ...

See all recipes in this category
Appetizers
Appetizers in: Christmas Eve Dinner

Appetizers open the meal and prepare the palate for the following dishes. In this category, we present elegant and tasty appetizers for every occasion. Our recipes include carpaccio, tartare, bruschetta, antipasti, and skewers. You will find both cold and warm appetizers here. We pay special atte...

See all recipes in this category
Grilling
Grilling

Grilling is the art of preparing dishes over an open flame - the taste of summer and outdoor gatherings. Recipes for grilled meats: beef steak, pork neck, BBQ ribs, and chicken wings. Marinades that tenderize meat and add flavor: herb, Asian, honey-mustard. Grilled vegetables: bell peppers, zucch...

See all recipes in this category
Advertisement