Honey Grilled Peaches and Chimichurri Sauce
(courtesy of Emily Baime Michaels, executive director, Midtown Association in Sacramento, and co-author, A Year in Food & Beer: Recipes and Beer Pairings for Every Season. Serves 6)
6 peaches (look for larger fruit that smells sweet but will be solid enough to hold up on the grill)
8 ounces white cheese (white Cheddar is best, but Cotija or an oily French feta will work)
1 bunch cilantro
1 bunch parsley
1 small bunch oregano
½ cup olive oil
⅓ cup vinegar
2 bulbs garlic, finely chopped
1 small white onion or shallot, finely chopped
Dried red pepper
Heat grill while you rinse, dry, and chop produce. Slice peaches into quarters, removing and discarding pits. Drizzle honey on cut side of each peach slice. Put peaches in refrigerator so honey hardens.
Crumble cheese using your hands or a fork. Put crumbled cheese in a bowl and allow to sit at room temperature to soften.
Prepare chimichurri sauce. Grab cilantro and parsley bunches by stems and twist off leafy tops. Put leaves in food processor with olive oil, vinegar, garlic, white onion (or shallot), and a few pinches of oregano. Pulse until blended (sauce should be chunky and bright). Season to taste with red pepper and cumin.
After 20 minutes in refrigerator, immediately take peaches to grill. Turn grill to medium-low heat and grill each cut side 2 to 3 minutes, or until grill marks appear. Remove peaches from grill and cover with crumbled cheese. Drizzle with chimichurri sauce and sprinkle salt across entire dish.
If serving as stand-alone appetizer, pair with an American or Flemish-style red ale; if serving as side dish to tenderloin or ribs, pair with a brown ale with notes of caramel.