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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.

 

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  • Therese Nugent

Grilled Peaches with Feta and Basil


Grilled Peaches with Feta and Basil

Serves 4


3 peaches, halved and pits removed

4 ounces feta, crumbled

10-12 basil leaves, shredded

extra-virgin olive oil, for drizzle

juice of ½ a lemon

salt, to taste


1. Preheat the grill. Brush the peach halves with oil; place peaches cut side down and grill until starting to turn tender and grill marks appear, approximately 3 minutes. Remove and allow to cool slightly. Slice halves into bite-size wedges.


2. Arrange the grilled peaches on a platter and scatter with the cheese and basil. Drizzle with olive oil and a squeeze of lemon. Finish with a dash of salt and serve immediately. Enjoy!

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