You love wine and food, so once again, our friend, Shannon Brown, is sharing another of her wine and food pairings. Gather the wine and the ingredients and try her recipe. Or just use it as inspiration to create you own pairing.
As peach season is quickly approaching in the Texas Hill Country, I wanted a simple, easy summer recipe for those fresh peaches! The smell of the fresh basil heating will tantalize your taste buds, and it will not diappoint! The easy sauce can also be used to drizzle over baked chicken or grilled pork chops.Shannon Brown
My Bingham Variation
Fresh peaches from Fredericksburg, what a wonderful thought. I can’t wait to get back there to get some.
Just as soon as we get a few of the row crops up and growing, we will be there.
Since I did not have any Fredericksburg peaches, I looked around to see what I did have.
And the Naan bread recipe looked great, but I was short on time, so I started with some wonderful whole wheat bread that my daughter, Savannah, had made with wheat berries that my husband, the Dirt Farmer, had grown.
Next thought was to consider what ingredients that I could get from the Wolfforth Farmer’s Market in Wolfforth, Texas where we just started selling our wines on Saturdays. Check it out on our calendar.
We will have an assortment of wine for sale or make an order on-line, marked it for Meadow pickup rather than shipping, then call our winery office at (806) 585-6616, and ask for your order to be delivered to you at the Wolfforth Farmer’s Market on the Saturday of your choice.
While at the market, I met a nice young man with Ethan’s Earthly Edibles who was selling honey and various vegetables that he grows. Behind the honey is garlic that he grew. The arugula that he grew was zesty and a great addition to salads and sandwiches.
Now I should have bought some basil.
I have only two small plants of basil growing, so I am trying to propagate some of the cuttings. I may give up and just buy a larger plant, but for now the cuttings are still alive.
Needless to say, I had to skip the basil this time.
At the Wolfforth Farmer’s Market, I also found some cheese from Tucumcari Mountain Cheese Factory.
I tried the Asiago, Green Chili Cheedar, Green Chili Jack, Chimayo, Sundried Tomato, and Basil Jack. These cheeses were so delightful that they were the deciding factor for me to go with Shannon’s “quick appetizer” suggestion.
I wanted to try all of the types of cheese.
My excuse for the quick appetizer was that we are busy planting organic cotton, organic pima cotton, organic hemp, as well as bottling thousands of cases of wine.
Will maybe I haven’t been out there doing all of those things, but I have been helping in my own way. Someone has to wash the Dirt Farmer’s work clothes.
Anyway, I did Shannon’s suggestion for the quick appetizer made with the drizzle, and it was delicious, wonderful with the 2019 Marsanne.
Recipe and Printing
- 2 pieces Naan bread or use recipe list below
- 2 1/2 oz goat cheese
- 2 slices bacon cut in pieces and cooked
- 1 handful fresh basil (we used both purple and green)
- 1 peach or 1 mango cut to 1/2 inch pieces
- 1/4 cup honey
- 3/4 tsp mustard or a little more if you like mustard
- 1/4 tsp red pepper chili flakes
- Crush goat cheese with back of spoon into the Naan bread so that it sticks to the bread.
- Sprinkle cheese with basil.
- Layer fruit and cooked bacon.
- Drizzle with sauce
- Broil in middle rack in oven on low for 5 – 7 minutes.
Nutritional information is provided as a courtesy and should not be construed as a guarantee.
Now you have the recipe. Don’t forget to buy the wine.