When it's peach season, I can't help myself. I buy large crates, and practically live on the fruit, delighted by the tantalizing aroma, the sweet and tangy bite, the sticky juices dripping down my chin. But as much as I love to eat them straight, sometimes I end up buying too many.
This summer abundance is what inspired this recipe for peach, honey, and mascarpone grilled cheese sandwiches. I had the peaches, I had the mascarpone, I had the honey. All it needed was a worthy bread to start the culinary experiment.
It was time to bake up an old family favorite, challah. It's ever-so-slightly sweet, pillowy soft, but with a richness and distinct flavor that I thought would pair well with my other ingredients. My oh my, was I right.
I slathered slices of challah with a generous layer of mascarpone cheese, a slightly sweet Italian cream cheese. I added a drizzle of honey, and a layer of perfectly ripe peach slices.
Next it was time to cook. A bit of melted butter in the skillet, and medium-low heat to allow the cheese and peaches to get warm and gooey while slowly toasting the challah a glorious golden color.
Oh, dear God, it was heaven on a plate. Just lightly sweet, with a perfect toasted crunch on the exterior and a warm, soft bite to the creamy center.
I tried it with fresh strawberries, too.
You know, for science. Equally amazing.
I think I have found the perfect brunch food. Paired with a fresh green salad and a bellini, perhaps? Who wants to come over for brunch so I can have an excuse to make this again?