This week, Nick and Dan inivited me to participate in Battle 10 of Foodie Fights. I’ll be honest, I was a little scared of this challenge. I know, the ingredients were pretty standard. But I can’t bake (except for banana bread), I don’t have much of a sweet tooth, so I rarely ever cook with peaches (they normally go from farmers market to mouth).
After a little bit of hyperventilating (they did announce the challenge at 8am, before I started drinking my morning coffee), it was decided that I would make a sweet-savory dish with two things I cook with often (and love): cheese and bacon.
So friends, I give you…
Baked Peaches with Tarragon and Bacon Goat Cheese Filling
Method:
The peaches I used ended up not being as ripe as I would have liked, so they required some pre-baking. While they baked for about 20 minutes in the oven, I prepared the filling.
I fried three strips of bacon in a pan (not microwave, no baked in the oven, but PAN FRIED), to make sure I was left with all of that juicy bacon grease. After the bacon was finished cooking, I did something I wasn’t planning on: I sauteed a few sprigs of tarragon in the bacon grease for a minute or two. Viola! Bacony tarragon and tarragon bacon grease.
After the bacon and tarragon were prepared, I chopped both up and mixed them with room temperature goat cheese. I have to admit, it was hard to not eat this straight out of the bowl at this point. Maybe I did.
When the peaches were all nice and soft, I removed them from the oven, scooped out the center, and spooned in the goat cheese mixture that didn’t end up in my mouth. Back in the oven.
Ten minutes later: Juicy, peachy, tarragon-bacony goodness!
Now, head over to FoodieFights and vote for your favorite!!
Excuse me for the lack of recipe. I don’t measure. I don’t use recipes. If you really want to make these and can’t figure it out from this post, visit the Contact page and we’ll work something out.
