Peachy Puffed Pastry

With summer approaching I thought I’d give you two recipes that are quick and easy so you have more time to spend outdoors!! I think both recipes are “just peachy”!
Peachy Puffed Pastry


~(Adapted from a recipe that I found on line!)
This will be incredible on a hot summer evening! The savoury punch of the Fourme D’Ambert combined with the sweet slices of fresh peaches will have you diving in for seconds and maybe thirds!!!
Serves 4


Ingredients
500 g Fourme d’Ambert blue cheese (if blue cheese isn’t your thing we can talk about some other savoury substitutes)
1 package of puff pastry
3 medium sized Okanagan peaches thinly sliced
3 cups fresh summer salad mix (I buy the bags)
1/3 cup vinaigrette
• 40 mls dark or white balsamic vinegar (I carry the reduced dark balsamic vinegar)
• 40 mls extra-virgin olive oil
• 1/4 tsp Dijon mustard
• pinch of salt
• pepper to taste,

Preparation and cooking:
Preheat your oven to 375ºF


Prepare the vinaigrette


Place four six-inch rounds of puff pastry on a baking tray that has been covered with parchment paper.


Place another piece of parchment paper on top of the rounds. Then add another tray on top to ensure that the rounds do not puff up too much.


Bake at 375 F until lightly golden brown (about 20 minutes).


Crumble equal amounts of Fourme d’Ambert blue cheese over each of the six-inch rounds


Place the peach slices on top of the pastry and blue cheese


Bake 5-6 minutes


Toss the salad in the light vinaigrette


Place on top of the warm Fourme d’Ambert pastry.


Serve immediately and enjoy.

Pair:
This is another recipe that will pair nicely with a Pinot Gris, Sauvignon Blanc, Chenin Blanc or Chardonnay. But don’t be afraid to try pairing this with your favourite red!