Stone fruit is glorious now. Local apricots have gone by and plums are beginning to fade but nectarines and peaches are at their peak. Grilled fruit and olive oil are a magic synergy and, for me, more compelling to take in a savory direction than dessert. This combination of Bellwether ricotta,
McEvoy Ranch Lemon Olive Oil, crostini and roasted pistachios, together with the grilled peaches provided a light and lovely summer supper. An afterthought was that prosciutto would have been a welcome addition. I’ll remember that for next time.
Okay - I’m a little crazy about perfect grill marks. Several years as the chef at Hayes Street Grill will do that to you!
Now, this is a time for
McEvoy Ranch 2017 Rosebud Rosé! Enjoy these shortening days and the late summer bounty!
