Stuffed Peaches

How to Make Stuffed Peaches

1. 1

   Step 1: Prep and roast the peaches

   Preheat the oven to 375°F (190°C). Halve the peaches and remove the pits, leaving the cavity intact; you should have 8 halves total. Brush the cut sides with olive oil and sprinkle with 1/4 teaspoon flaky sea salt, then arrange cut-side down on a parchment-lined baking sheet. Roast until peaches are tender and edges are caramelized, 16–20 minutes.

   For this step

   • 4 eachRipe but firm peaches
   • 1 tbspOlive oil
   • 1/4 tspSea salt (flaky)
   
2. 2

   Step 2: Make the goat cheese filling

   While the peaches roast, combine the goat cheese, 2 tablespoons of the honey, fresh thyme leaves and the black pepper in a small bowl. Stir or mash with a fork until smooth and spreadable; taste and adjust honey or thyme to preference.

   For this step

   • 4 ozFresh goat cheese (chevre)
   • 1 tspFresh thyme leaves
   • a pinchFreshly ground black pepper
   
3. 3

   Step 3: Fill the peach halves

   Remove roasted peaches from the oven and let cool 3–4 minutes so they hold their shape. Spoon an equal portion of the goat cheese mixture into each peach cavity — this recipe makes 8 stuffed peach halves (about 2 halves per person for 4 servings).
   
4. 4

   Step 4: Warm, finish and garnish

   Return the filled peaches to the oven for 3–4 minutes to gently warm the cheese. Remove and immediately drizzle with the remaining tablespoon of honey, sprinkle with chopped pistachios and a light pinch of flaky sea salt to finish.

   For this step

   • 1/4 cupChopped toasted pistachios
   
5. 5

   Step 5: Serve

   Serve warm or at room temperature as a snack or appetizer — plan on 2 stuffed peach halves per person. For a composed bite, pair with a slice of prosciutto or a few arugula leaves if desired.
   

1. Preheat the oven to 375°F (190°C). Halve the peaches and remove the pits, leaving the cavity intact; you should have 8 halves total. Brush the cut sides with olive oil and sprinkle with 1/4 teaspoon flaky sea salt, then arrange cut-side down on a parchment-lined baking sheet. Roast until peaches are tender and edges are caramelized, 16–20 minutes.
2. While the peaches roast, combine the goat cheese, 2 tablespoons of the honey, fresh thyme leaves and the black pepper in a small bowl. Stir or mash with a fork until smooth and spreadable; taste and adjust honey or thyme to preference.
3. Remove roasted peaches from the oven and let cool 3–4 minutes so they hold their shape. Spoon an equal portion of the goat cheese mixture into each peach cavity — this recipe makes 8 stuffed peach halves (about 2 halves per person for 4 servings).
4. Return the filled peaches to the oven for 3–4 minutes to gently warm the cheese. Remove and immediately drizzle with the remaining tablespoon of honey, sprinkle with chopped pistachios and a light pinch of flaky sea salt to finish.
5. Serve warm or at room temperature as a snack or appetizer — plan on 2 stuffed peach halves per person. For a composed bite, pair with a slice of prosciutto or a few arugula leaves if desired.