The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Grilled Peaches with Goat Cheese, Toasted Pecans, Honey and Mint


¼ cup chopped pecans

3 ripe peaches, halved, pits discarded

2 tablespoons extra-virgin olive oil

½ cup fresh goat cheese

Local honey

6 large, fresh mint leaves

Kosher salt and freshly ground pepper to taste


  1. Prepare a chimney starter full of coals. Once coals are white hot, pour out and distribute around bottom of grill. Place grate over coals to heat.
  2. In a small sauté pan over coals, add chopped pecans and toast about 5 minutes, shaking pan to avoid scorching.
  3. Toss peach halves in olive oil and season with salt and pepper.
  4. Place peaches cut side down on the grate directly over coals and grill for 5 minutes. Flip and grill 2 minutes more. Remove from grill and place on a serving plate, cut side up.
  5. Crumble goat cheese over peaches and drizzle with honey. Sprinkle with toasted chopped pecans and garnish with torn mint leaves
Print Recipe