Ingredients
2 large ripe peaches
8 ounces blue cheese (gorgonzola or Stilton preferably)
aged balsamic vinegar (drizzled)
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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quarter the peaches and remove the pit. place one ounce of blue cheese in each pit side crescent. wrap the blue cheese stuffed peaches with one slice of proscuitto ham. place two on a dish and lightly splash aged balsamic vinegar over the top. hint *dissolve sugar to taste into regular balsamic vinegar for a less costly rendition of aged balsamic*.