300 g (10 oz) Cabrales cheese (may substitute Valdeon cheese)
180 ml (1 c) extra virgin olive oil
3 sprigs fresh rosemary leaves, cleaned and removed from stems
60 g (¼ c) flat-leaf parsley leaves, cleaned and removed from stems
6 ripe Colorado peaches, halved, pits removed, skin on
250 g (½ lb) organic arugula (rocket)
20 ml (1½ tbsp) Pedro Ximenez 1979 sherry (may substitute any vintage sherry)
6 paper-thin slices Serrano ham (may substitute prosciutto)
coarse sea salt (kosher salt) and black pepper, to taste
Preheat the oven to 350°F/180°C. In a food processor, add 225 g (8 oz) of the Cabrales cheese and 120 ml (½ c) of the olive oil; blend until smooth.
Dip each piece of the bread into the cheese mix and then place on a sheet pan lined with parchment paper. Bake until the bread is crispy on the outside, but still a bit soft in the center, about 5 minutes.
Meanwhile, in a blender, combine the rosemary, parsley leaves and remaining olive oil; blend until thoroughly combined. Season the oil to taste with salt and pepper; set aside.
Preheat a grill to high heat. Brush the peach halves with the olive oil. Grill the peaches over high heat, making nice grill marks and warming the peach through, about 5 minutes.
In a bowl, toss the arugula with 30 ml (2 tbsp) of the rosemary oil and 15 ml (1 tbsp) of the sherry wine; season with salt and pepper. Place a slice of ham along the bottom of each salad plate. Mound the arugula in the center of the plate and place 2 warm crostini over the salad. Crumble remaining cheese on top. Place one or two of the peach halves on plates and drizzle with 1 tbsp rosemary oil and the remaining sherry wine.
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