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

Yields
6 servings

Chef Rob McDaniel of SpringHouse Restaurant at Russell Crossroads in Lake Martin, Alabama

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

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.
In a small sauté pan over coals, add chopped pecans and toast about 5 minutes, shaking pan to avoid scorching.
Toss peach halves in olive oil and season with salt and pepper.
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.
Crumble goat cheese over peaches and drizzle with honey. Sprinkle with toasted chopped pecans and garnish with torn mint leaves

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