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Peachy Keen

Created by:

Brian Mellott — Ruckersville, VA

Step aside because The Peachy Keen has arrived. Wisconsin mascarpone perfectly complements grilled peaches in this Southern-style sandwich. Rosemary honey syrup adds a delicious final touch.

COOKING DIRECTIONS

Prepare syrup: In small saucepan, combine honey, water and rosemary. Heat over medium heat 5-10 minutes or until just bubbling. Reduce heat; simmer 5 minutes. Syrup will be thin. Set aside.

Prepare sandwich: Heat grill or grill pan until moderately hot. Coat with canola oil. Place peach halves, cut-side- down, in pan. Grill 5-7 minutes. Flip and grill another 3 minutes. Remove from grill and slice thin. Divide slices into 4 equal portions.

Butter 1 side of each brioche slice with 1 teaspoon butter. Smear 1-2 tablespoons Wisconsin marscapone cheese on reverse side of bread slices. Top 4 mascarpone-covered bread sides with 1 portion peach slices. Top with 4 remaining bread slices, butter-side-up.

Grill over medium heat 2-3 minutes per side. Remove from heat, open and drizzle with rosemary honey syrup.

INGREDIENTS

4

For Rosemary Honey Syrup:

  • 1/4 cup honey
  • 1 tablespoon water
  • 1 sprig rosemary

For Sandwich:

  • 2 tablespoons canola oil
  • 2 firm, ripe peaches, halved, pits removed
  • 8 slices brioche bread
  • 8 teaspoons butter
  • 1 cup (8 ounces) Wisconsin Mascarpone cheese
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