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Vanilla Butter-Basted Grilled Peach Salad



Whipped Vanilla Compound Butter: – 2 sticks Real California salted butter, softened – 3 tablespoons powdered sugar – 3 teaspoons vanilla bean paste – 1/8 teaspoon kosher salt, if using unsalted butter Vanilla Butter-Basted Grilled Peach Salad: – 2 large, ripe California peaches, pit removed, sliced into quarters – 3 tablespoons Whipped Vanilla Compound Butter, divided – 3 ounces of arugula – 2 sprigs of flat leaf parsley, chopped – Zest of 1 lemon, removed in long thin strips with a zesting tool. – 1 ½ ounces of Real California Aged White Cheddar, shaved into curls with a vegetable peeler. :Cheddar, Peaches, Summer Meal, Appetizer, Grilling, Cheese
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Prep time: 15 minutes

Cook time: 6 minutes

Compound Butter yield: approximately 1 cup

Grilled Peach Salad serves: 4

Whipped Vanilla Compound Butter:

In the bowl of a stand mixer fitted with the whisk attachment whip the butter on medium speed until light and fluffy. About 1 minute. Scrape the sides of the bowl, add the remaining ingredients and mix on low to combine.

The compound butter can be used immediately or stored tightly wrapped in the refrigerator for up to 3 months.

Vanilla Butter-Basted Grilled Peach Salad:

Preheat the grill to medium-high, approximately 500F.

Brush the quartered peaches all over with 2 tablespoons of the melted compound butter.

When the grill has preheated place the prepared peaches sliced side down onto the hot grates. Close the lid and cook for 2-3 minutes.

Test a peach slice, if it pulls away from the grill easily flip it. If it sticks, it needs to cook a bit longer. Cook for an additional minute then check again until the peaches easily release without sticking.

Flip all of the peach quarters and cook for an additional 2-3 minutes with the grill open, or until tender.

Remove from the grill and allow to cool slightly while you assemble the salad.

On a serving platter, layer the arugula, parsley and lemon zest together. Sprinkle the curls of Real California Aged White Cheddar over the top.

Once the grilled peaches have cooled slightly, arrange them over the platter. Drizzle any of the juices that have accumulated from the peaches over the top of the salad.

Finally, spoon the remaining tablespoon of melted compound butter over the peaches. Serve immediately.


Best practices for melting Whipped Vanilla Compound Butter:

If the heat is turned up too high when melting the compound butter, it could cause it to separate. To heat the Vanilla Compound Butter either microwave on low heat in 5 second intervals, whisking in-between each burst, until melted. Or melt the compound butter on the stovetop over low heat stirring constantly.

A tip for grilling peaches:

If the peaches, you are using are large or not quite ripened adjust the grilling time and cook them longer until they are at the desired level of tenderness.

Indulge in a summery feast with this Vanilla Butter-Basted Grilled Peach Salad, featuring juicy peaches basted in a rich and creamy Whipped Vanilla Compound Butter made with Real California butter and vanilla beans. This recipe is the perfect balance of sweet and savory! The compound butter stands on its own atop toasted bread, but when slathered over grilled peaches and piled on a bed of spicy leafy greens, fresh herbs, and tangy curls of Real California Aged White Cheddar Cheese, this dish is a true delight for the senses.

Recipe Courtesy of James Collier / Paprika Studios