Another beautiful and delicious use of our Two Tone Tavern peaches, combined with collard greens from Red Fire Farm, some fresh herbs, shallots, prosciutto, pecans and goat cheese. The family oohed and aahed when this was brought to the party.
I used local peaches from the Open Square Farmer’s Market in Holyoke. I baked them into the pillowy love of a goat cheese custard and it was a marriage made in heaven.
Savory with a tiny bit of sweet. This particular recipe was developed as an appetizer for a party where hand-held foods are a must.
You could top the frosted cakes with shredded coconut, or toasted coconut, or chunks of walnuts, or even lemon zest.
Perfect for summer entertaining (flavor-wise), and can be served alongside so many other dishes since it’s so mild.
What is missing from this pic is the balsamic vinaigrette that we topped the salad with, and the goat cheese that I wish I had added. Simple. Colorful. Bursting with flavor & nutrients.
The cake has tang and twist from goat cheese and lemon and it’s topped with pears cooked down with fragrant rosemary. One of my all-time favorite recipes!