I’m back from a relaxing cottage weekend with four close friends, a baby (not mine, if you were wondering) and a boyfriend (mine, if you were wondering), where there was swimming, paddle boarding, wave-crashing walks, beach reading, campfire building, s’more making and plenty of food and beverage consuming.
My boyfriend and I were on breakfast duty both days, which included the lovely local blueberries my dad brought to me last week, slices of grapefruit, squares of crumbly rhubarb coffee cake, crisp granola, decadent egg sandwiches, a bagel bake from Smitten Kitchen’s first cookbook and, of course, coffee.
The other two couples cooked two meals each over the weekend. One, a lunch which involved a glorious cheese and charcuterie spread, along with fresh bread, olive oil, crudité, hummus and tzatziki. And two dinners, comfort food summer classics including burgers, potato salad, and slaw, along with a supremely indulgent macaroni and cheese topped with buttery panko and served with spicy grilled chicken and oily, lemony, charred asparagus.
On top of the meals, there were also snacks involved, and I brought along homemade brownies from for something sweet. Writing down the menu, the amount we ate over the weekend, is a bit hard for me to believe. When we got home, I downed a large green smoothie and went for a big run in the pouring rain. I needed it.
Balance in living, food and flavour is where I try to spend most of my time. It’s those in-between moments where both personal and recipe successes happen.
And balancing savoury and sweet flavours, like I did with this watermelon and herbed yogurt salad, is, in my opinion, the most enjoyable way to unlock the juicy freshness of summer, without it being overly saccharine.
Balance is summer corn with spicy Mexican chili, blueberries with grilled steak, strawberries with feta, watermelon with olives and peaches with cheese. It’s salty meets sweet meets crunchy meets smooth, exemplified in this ultra simple, satisfying summertime meal.
Juicy grilled peaches are a fine foil to nutty, mild Jarlsberg Cheese. The toasts are spread with a rich salted honey butter and garnished with fresh thyme, right from our backyard. This combination makes for a lovely light lunch when paired with a salad or chilled soup, or, serve them in small pieces as a fresh, summery crostini option.
Here’s to balanced flavours, textures, tastes and food-filled vacations!
Grilled Peach & Jarlsberg Cheese Tartines with Salted Honey Butter
Juicy, grilled peaches are a fine foil to nutty, mild Jarlsberg Cheese. The toasts are spread with a rich salted honey butter and garnished with fresh thyme. Switch up the peaches with roasted butternut squash or autumnal plums when the seasons change.
2 peaches, pitted and quartered
4 thick (1/2-inch to 1-inch) slices sourdough, toasted
olive oil, for brushing
1/4 cup unsalted butter, room temperature
2 Tbsp raw honey
1/4 tsp flaky sea salt, more for serving
1 cup shaved Jarlsberg Cheese
honeycomb, for serving, optional
8 sprigs tender fresh thyme
- Preheat grill or grill pan to medium-high heat. Brush peaches and bread with olive oil. Grill peaches 8 to 10 minutes, flipping once halfway through, until grill marks appear and peaches are warmed. Transfer peaches to a plate and reserve.
- In a small bowl using a spoon, combine butter, honey and salt. Reserve.
- Grill oiled bread until toasted to desired doneness and transfer to serving plates. Spread still-warm, toasted bread with a thick layer of salted honey butter, then top with peaches, cheese, honeycomb and thyme. Season with salt and serve immediately (a knife and fork may be handy here).
Disclaimer: The post was sponsored by Norseland Canada, the importer of Jarlsberg Cheese. All opinions are my own.