We are in the midst of a bit of a peach controversy in our house due to this recent article in The New York Times. The Southern husband was brought up deep in the heart of Georgia which is, as he has pointed out about a thousand times lately, The Peach State.
The teenager, however, is now a full-fledged member of the Clemson University community, located in the great state of South Carolina. And according to the Times, South Carolina has shipped double the amount of peaches as Georgia this year. And being the enthusiastic, faithful Clemson Tiger that she now is, she is throwing her hat into South Carolina’s ring, peach-wise.
This character is also originally from South Carolina, where she was rescued as a wee puppy.
However, she will pretty much eat anything, anywhere, from anyplace, so she’s not taking sides. She’d also love it if someone would PLEASE throw that dang Frisbee for her already.
Personally, I’d just like to note for the record that the state in third place, with 32,000 tons of peaches is, yes, New Jersey. However, regardless of where you get your peaches, make sure you get some just so you can try this nifty little appetizer. Toast up some thin slices of french bread and top them with a spoonful of ricotta cheese and some fresh ground pepper. Now lay a few shreds of prosciutto on the cheese, drizzle with a little honey, and top with a peach slice or two.
It’s enough to make the peach factions lay down their arms and come together for a quick snack!
- 12 slices french bread
- 1 ripe peach, pitted and cut into slices
- 12 tablespoons fresh ricotta
- Freshly ground black pepper
- 4 thin slices prosciutto
- Honey for drizzling
- Preheat ovem to 350. Brush bread slices with olive oil and bake until crisp, about 10 minutes.
- Spoon a dollop of ricotta onto each toast and sprinkle with ground pepper.
- Tear prosciutto into pieces and arrange a few slices over ricotta on each.
- Drizzle each with honey and top with 2 peach slices.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and along the way my recipes have also been featured in places including Huff Post, the Today Show, BuzzFeed and Glamour. My mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
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