sugar rush / dine & drink / the mix / hot blocks / mystery shopper / shop here / the dish / HEALTHY APPETITE / hometown hits / QUICK FIX / CRASH COURSE
In this class, we’ll explore different ways to use a grill to make the most of the season’s ripest ingredients.
Grilled Peaches with Heirloom Tomatoes and Manchego In the middle of the growing season, sweet summer peaches abound. This appetizer celebrates their natural goodness by simply caramelizing them on the grill and adding salty Manchego cheese and colorful heirloom tomatoes to balance the overall flavor. Written by Amy Feese Photography by Jennifer Silverberg
Get Hands-On Join Schnucks Cooking School chef Amy Feese on Zoom at 4pm on Thu., July 22 to learn how to make the dishes on this month’s menu.
For more information on everything you’ll need for the virtual class, from cookware to ingredients, contact the cooking school directly. nourish.schnucks.com/web-ext/cooking-school or call 314.909.1704
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feastmagazine.com / july 2 0 2 1
serves 4 2 ¼ 3 2 3 to 4
peaches, halved and pitted cup extra-virgin olive oil, divided oz crumbled Manchego juice of 1 lime sea salt, to taste medium heirloom tomatoes, sliced oz fresh basil, chopped
MAKE THE MEAL • Grilled Peaches with Heirloom Tomatoes and Manchego • Grilled Scallops with Ginger and Lime • Grilled Mini Hasselback Potatoes with Chive Butter • Grilled Blueberry-Lemon Crisp
/ preparation / Preheat grill. Brush cut-side of peaches with 2 tablespoons olive oil; place cut-side down on grill until marked, 3 to 4 minutes. Turn peaches over and top with Manchego. Cover grill and continue cooking until cheese has melted. Meanwhile, add remaining olive oil and lime juice to a bowl; mix until combined. Season with salt to taste. / to serve / Lay tomato slices on a serving platter; season with salt to taste. Place peaches on top; drizzle with olive oillime juice dressing. Garnish with basil.
