On a recent “trip” to Downtown Denver (yes it’s a trip, I live 13 miles away, haha), we had lunch at The Kitchen. You know the place. The restaurant that every city in America talks about, the place that you “must” go to because the food is “to die for”. Well, that is The Kitchen here in Denver. Yep, it was good. So good in fact, that I had to go home and replicate one of their appetizers on the menu. The Grilled Peach Bruchetta. I pretty much thought that I had died and gone to heaven and kinda kicked myself for not ordering two servings! We had a super delightful lunch despite that the service was horrible and it was very expensive. It didn’t matter I got to eat this. It was perfect timing since the Denver Chile Fest is coming up on Saturday and I’m not limited in making recipes with only Green Chile! I decided that this would be a perfect appetizer to demonstrate and that a Serrano chile would add just enough kick to balance out the sweet fruit and the creamy cheese. I also used a combination of fruits. Peaches, plums and figs. They are all fabulous grilled. So it’s your choice. Pick your poison, eh’ hem I mean fruit! I brought this Grilled Fruit Bruchetta to a football party on Sunday (go Bronco’s) and the men at the party couldn’t get enough of it. A little something healthy to go along with the pulled pork BBQ sandwiches that we ate as well…
On a quick note, after tennis this morning a couple of us headed over to the new Breckenridge Brewery for lunch. I can’t tell you how excited us South Denverites are for having this iconic Colorado Brewery headquarter’s like five minutes away! Their brewing facility is absolutely beautiful, they have a gorgeous restaurant right on the South Platte trail (you can ride your bike there), bacchi ball and corn hole set up in the back yard, of course a terrific selection of beer and the food is has always been super yum. It may become a problem for me, to have it so close that is! Definitely gonna be a new watering hole!
- Olive oil
- 1 baguette, sliced 2 inches thick
- garlic salt
- 1 cup of Buratta cheese or ricotta cheese
- 6 peaches, plums or figs (or an assortment) sliced 1 inch thick
- ¾ cup balsamic vinegar
- ¼ cup honey
- 2 Serrano chile's seeded and chopped fine
- pinch of salt
- basil leaves for garnish
- In a small saucepan, bring the balsamic vinegar, honey, chile and a pinch of salt to a boil. Reduce heat to medium and cook for 5 minutes, stirring occasionally. Remove from heat and set aside to cool.
- Heat up grill to a medium high. Brush olive oil liberally over both sides of baguette slices. Sprinkle one side of the baguette slices with a little garlic salt (not too much). Grill the bread until it becomes toasted on both sides.
- Brush the fruit lightly with olive oil to prevent from sticking to the grill. Grill the fruit for about 2 minutes per side until the fruit becomes soft.
- When ready to assemble, place about 1-2 tablespoons of the cheese on top of the bread. Place the grilled fruit of your choice on top of the cheese and drizzle with the balsamic chile glaze. Top with fresh basil leaves.
I tried making this with a few different fresh breads. I liked the baguette best because it was more bite size and you didn't need a fork and a knife to eat as seen in this picture!