About      Contact       Advertise With Us

Open in new window to print

Title: House Cured Breseola and Grilled High Country Peaches with Palisade Cherry Syrup


1 lb breseola sliced paper thin
4 large Palisade peaches
1 medium red onion minced
2 heads frisee
4 c cleaned baby arugula
1 loaf Bin 707 ciabatta
1/2 c sugar in the raw
1 c water
A high quality first or second pressing extra virgin olive oil
Salt and fresh ground pepper


1. Halve and pit the peaches, toss in a little olive oil, and season with salt and pepper.
2. Place on hot grill for 3-4 minutes or until nice grill marks appear. Set aside and cool.
3. Slice Ciabatta into 1” thick slices, brush with olive oil then place on grill to toast. Mark both sides of bread. Let cool.
4. Half and pit cherries (reserve 10 to 15 pieces) place in small saucepan with sugar and water. Bring to boil then simmer for about 45 minutes. Strain through fine mesh strainer mashing cherries to gain the most flavor. Place liquid back in saucepan and reduce to syrup. Cool.
5. Place greens, cherries and red onion in large mixing bowl. Toss with a little cherry syrup and olive oil. Add a pinch of salt and pepper to taste.
6. Cover salad plates completely with Breseola. Evenly distribute greens mixture between four plates. Drizzle olive oil and syrup over Breseola, season with fresh ground pepper.
7. Garnish with toast points. Eat!

Provided by Eric Olson, Chef, and Palisade Chamber of Commerce, Colorado.

info@winetrailtraveler.com            Sitemap            (410) 402-0217            Privacy Policy

Copyright: Terry and Kathy Sullivan 2006-2012