Now that summer is in full swing it is a great time to come to XIX and sample some of the dishes we have created using local fruits and vegetables that are in abundance this time of year. Our Sunday Brunch and XIX lunch table are great ways to load up on fresh healthy salads created with some amazing ingredients. This Sunday, we are featuring Grilled Eckerton Hill Peaches with watercress, mint and shaved Ricotta Salata. Also a Jersey Arugula Salad with baby beets, pickled lemon and aged goat cheese. On our XIX lunch table we have Heirloom Tomatoes, Pickled Baby Peppers, and a salad of Roasted Cumin Spiced Eggplant and Chickpeas.
Since the summer seems to have been unusually hot and humid I can’t help longing for the fall months and cooler evenings, but I will miss the amazing local ingredients that we are so fortunate to have at our disposal here in Pennsylvania.
Here is a quick recipe to try when you have the Barbecue fired up and you have some nice ripe summer peaches, enjoy!
Chef Richard
Grilled Summer Peaches with White Balsamic Vinegar
Serves 8
4ea. Ripe Peaches, cut in half
¼ cup Olive Oil
2 Tbsp. White Balsamic Vinegar
2 sprig Mint, cut into thin strips
2 bunch Watercress, picked
½ cup Ricotta Salata Cheese, crumbled
Salt and pepper to taste
- Rub the peach halves with olive oil, salt and pepper.
- Grill flesh side down on a hot grill for about 3 minutes.
- Allow to cool and then slice each half into four pieces.
- Place the grilled peaches in a mixing bowl with the watercress and mint.
- Sprinkle with the remaining olive oil, balsamic vinegar and season with salt and pepper.
- Toss the ingredients together gently.
- Arrange the salad on a chilled platter and then sprinkle the crumbled Ricotta Salata on top.
- Serve with anything off the grill (pork chops, steaks or chicken)
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