Add peaches to your salsa for sweet, fresh flavor
On National Peach Day, get creative with Georgia’s favorite fruit! I never get tired of salsas, because you can switch up the flavor by swapping out a few simple ingredients. Instead of tomatoes, dice up fresh peaches, then add in red onion, cilantro, red bell pepper, jalapeno and lime juice. It’s a perfect topping for salmon, shrimp or to top onto tacos. I love the crunch factor of crostinis, so I just toasted slices of a loaf of french bread with some butter, spread some goat cheese on each piece and then topped with the salsa. Scrumptious!
- 3 peaches, peeled and diced
- 1 jalapeno diced (no seeds)
- 1/2 red onion diced
- handful of fresh cilantro chopped
- 1 red bell pepper diced
- juice from one lime
- pinch of kosher salt
- 1/2 stick butter
- french bread crostinis toasted
- goat cheese
- Combine ingredients and top on goat cheese crostinis
- Slice a loaf of french bread into crostinis
- Melt butter and toss crostinis in melted butter
- Bake at 350 for 30 minutes or until lightly browned (flip over after 15 minutes for even browning)
- When slightly cooled, spread goat cheese on top of crostinis and top with salsa
A great accompaniment to the salsa is a new bubbly from Barefoot Wine— appropriately titled “Barefoot Bubbly Peach Fusion.” It’s made with natural peach flavor– think Georgia Peach with hints of honesuckle and fresh nectar. Pretty much summer in a glass, y’all! Sipping this with the peach salsa really brings out the sweetness of the peaches and the creaminess of the goat cheese.
Barefoot Bubbly Peach Fusion
It also goes beautifully with grilled peaches drizzled with lavender honey. (Just add some lavender blossoms to a cup of honey and let them add fragrance to the honey for a couple hours. Pull out the lavender and drizzle honey on the grilled peaches. Keep the skins on the peaches when you grill them so they stay together….I brush a little butter (and sometimes some brown sugar on top), then grill face down for 3-5 minutes until you get those gorgeous grill marks!
Blue Bunny Vanilla Ice Cream with fresh peaches, raspberries and toasted walnuts drizzled with honey
Ready for dessert yet? here’s my spin on ‘peaches and cream’– it’s a delicious, melt in your mouth Honey Peach Vanilla Ice Cream Sundae with toasted walnuts and a sprinkling of raspberries and hints of cinnamon and cloves.
Blue Bunny is celebrating the last stretch of summer with “The Final Cone-down,” with awesome prizes. You can get more details on Blue Bunny’s Facebook page. And fun fact, Blue Bunny is made in Le Mars, Iowa, which is the ice cream capital of the world!
Build your favorite sundae with Blue Bunny Ice Cream and all the fixings
Here’s the recipe!
Honey-Peach Vanilla Ice Cream Sundaes
1/3 cup walnut halves
2 medium peaches, peeled and sliced
1/4 cup honey
1/4 teaspoon ground cinnamon
Pinch ground cloves
4 scoops (1/2 cup each) Blue Bunny vanilla ice cream, divided into four dishes
2/3 cup fresh raspberries
Directions:
In a medium skillet over medium heat, cook walnuts until toasted, about 5 minutes, stirring constantly. I like to add in a touch of butter when I’m toasting them. Let walnuts cool. Chop coarsely. Set aside.
In same skillet over medium heat, combine peaches, honey, cinnamon, and cloves. Cook and stir until peaches soften. Cool several minutes before spooning over four cups of ice cream. Top with nuts and berries.
*This post was sponsored by Blue Bunny and Barefoot Wine but all opinions are my own.
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