Grilled Peaches with Labneh, Pistachio & Olive Oil

Name: Grilled Peaches with Labneh, Pistachio & Olive Oil
Total time: 20 min
Yield: 4
Ingredients: 1/3 cup fresh mint, chiffonade; 2 peaches, quartered; 2 tablespoons Heraclea Early Harvest EVOO (1 tbsp for grilling, 1 tbsp for garnish); 1 tablespoon lemon juice; 1/2 teaspoon kosher salt; 1 cup labneh; 2 tablespoons toasted pistachios, finely chopped; 1/2 teaspoon sumac

Written by: Cooks of Heraclea

Time: 20 minutes

Ingredients: 8

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Grilled peaches with char marks arranged over creamy labneh, topped with chopped pistachios, sumac, fresh mint, and a drizzle of olive oil

This is what we make when peaches hit their peak and the grill is already hot. Quartered peaches get tossed in our Early Harvest oil and seared flesh-side down until the sugars char, then hit with lemon juice and salt while still warm. Spread the labneh thick across a platter, pile the peaches on, and finish with toasted pistachios, sumac, ribbons of mint, and one more drizzle of oil. Smoky, sweet, tangy, green, all on one plate. Pick peaches that are ripe but firm; they need to hold their shape over the fire.

Ingredients:

1/3 cup fresh mint, chiffonade
2 peaches, quartered
2 tablespoons Heraclea Early Harvest EVOO (1 tbsp for grilling, 1 tbsp for garnish)
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1 cup labneh
2 tablespoons toasted pistachios, finely chopped
1/2 teaspoon sumac

Cook's note: use ripe but firm peaches, so they hold their shape on the grill.

Steps:

Chiffonade the mint leaves by stacking the leaves, rolling them tightly into a cylinder, then slicing crosswise into thin ribbons. Set aside.
Combine the quartered peaches and 1 tablespoon of the olive oil in a small bowl and toss to coat.
Heat a grill over medium-high heat. Add the peaches flesh side down and cook until grill marks appear, about 4 minutes. Flip the peaches and cook on the other side.
Return the peaches to the bowl and add the lemon juice and kosher salt.
Spread the labneh over a shallow serving dish to create a base. Place the cooled peaches over the labneh.
Sprinkle the toasted pistachios over the peaches, then the sumac, then the chiffonade mint.
Drizzle with the remaining 1 tablespoon of olive oil.