Serves 6-8 as an appetizer
Made with the Le Creuset Alpine Grill Basket

Charred fruit in a savory dish is a delightful surprise. This recipe pairs charred peaches with sugar snap peas and a rich whipped feta spread, topped with a flavorful salsa macha. It’s a stunning appetizer to share with friends and family.

Ingredients

• 4 ripe peaches, cut into 6 wedges
• 8 oz sugar snap peas
• 2 tbsp extra virgin olive oil
• Salt & pepper, to taste
• Whipped Feta (recipe follows)
• Salsa Macha (recipe follows)
• ¼ cup picked cilantro leaves
• 4 scallions, cut on a bias and submerged in ice water

Instructions

1. Preheat the Grill Basket:
   Place the grill basket on a wood-fired grill over high heat, or directly on the coals to preheat. Ensure the basket is very hot. If placed directly on the coals, wipe the surface before adding the peaches and sugar snap peas.
2. Char the Peaches and Sugar Snap Peas:
   In a medium-sized bowl, toss the peach wedges and sugar snap peas with extra virgin olive oil, salt, and pepper. Once the grill basket is very hot, add the peaches and snap peas, placing them on the hottest part of the grill. Do not stir initially. Allow the peaches and snap peas to char for about 3-4 minutes, then stir carefully, turning the peaches. Cook for an additional 3-4 minutes. Remove from heat and let sit for a few minutes
3. Assemble the Dish:
   While the peaches and snap peas rest, arrange individual plates or a large platter. Spread the whipped feta generously on the plate. Arrange the charred peaches and snap peas on top of the feta. Drizzle with salsa macha and garnish with scallions and cilantro leaves. Finish with a sprinkle of flake salt. Enjoy!

Whipped Feta

Makes about 1 cup

• 8 oz feta
• ¾ cup Greek yogurt
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 garlic clove

Instructions:

1. Combine all ingredients in a blender and blend until smooth.
2. Store refrigerated for up to 3 days

Salsa Macha

Makes about 1 cup

• ¾ cup vegetable oil
• 4 ancho chiles, seeded (or a combination of chiles like guajillo or chile de arbol)
• ½ cup raw pumpkin seeds
• 2 cloves garlic, thinly sliced
• 1 tbsp sesame seeds
• 1 tbsp white wine vinegar
• 2 tsp brown sugar
• Kosher salt, to taste

Instructions:

1. Heat the oil in a medium-sized skillet over medium heat until shimmering. Reduce heat to medium-low.
2. Add the chiles to the hot oil and toast, turning often, for about 3-5 minutes. Remove from oil and place in a food processor.
3. Add the pumpkin seeds to the oil and toast until slightly colored. Add garlic and sesame seeds, and toast an additional 1-2 minutes, being careful not to burn.
4. Combine all ingredients in the food processor and process until smooth. Add salt to taste.
5. Store refrigerated for up to 4 weeks.

This dish was cooked on Le Creuset’s Alpine Collection. Purchase here.