This appetizer starts with grilled peaches and jalapeno.
In the spirit of the upcoming Moraga Peach Recipe Contest, my son and I decided to make an appetizer using grilled peaches and jalapenos! We topped it all with crumbled feta cheese and then broiled it to get the compote warm and the cheese slightly browned. It could be served as is, and would be delicious over grilled chicken, but we served it as an appetizer over a goat cheese/cream cheese/gorgonzola mixture and spread it on grilled honey whole wheat-sunflower seed crostini. Also, we used some of the peaches in our basket that were getting to be overripe, so this is a good use for those peaches you just couldn't quite get to in time!
The Moraga Peach Recipe Contest is sponsored by the California Farmers' Markets Association. It has been pushed out two weeks later than originally scheduled, and will now be held during the Moraga Farmers' Market on Sunday, Aug. 10. People can drop off their peach creations from 9:30 to 11:30 a.m. at the information booth, and winners will be announced Aug. 17 at the market. Whether it's a favorite family dish, or a brand new concoction created just for the contest, I always love to see families cooking together and especially love seeing our local youth getting involved in these contests. I'm really looking forward to trying and publishing this year's wonderful entries!
There will be a Recipe Entry Form pickup and peach purchasing day at the market on Sunday, Aug. 3. People can come get information, pick up an entry form, buy a cookbook from last year, and then go buy some peaches from the farmers. For more information, please visit the CFMA website: http://cafarmersmkts.com or call (925) 465-4690.
Grilled Peach-Jalapeno Compote tops a cheesy blend. Photos Susie Iventosch