Whole Foods is starting to fill with all the end of summer produce. Here in Colorado we have Palisade peaches that are not to be missed. I really must buy some and freeze them! They are so much fun to pull out in the winter and bake a peach pie with. Additionally it is chile time, one of the most sure ways to know that fall is approaching. Just the aroma of chilies in a roaster is enough to make my mouth water. Whole Foods always has some freshly roasted. Speaking of which, I still have some in my freezer from last year, when I bought a bushel over on Federal. Guess hubby will be coming home to green chile. They don’t have that in Sweden!
Happy hour last Friday found us with friends stopping over. This was the perfect time to throw some of my faves together for some fun nibbles. Enjoy!
Just a few notes: Green chilies can be spicy. Choose the mild ones for this or you won’t taste the peaches. Remember, some peaches can be sweeter than others. Adjust ingredients as needed. You may want a little more honey or a little more cinnamon. Have these with a margarita or a beer or a very fruity glass of wine. Champagne or Prosecco would also work! But more importantly, just have them!
Peach, Green Chile and Sage Salsa Cheese Bites
Makes 12 wonton cups with salsa to spare
Time to make: About 15 minutes
12 wonton wrappers (I always make more because it is easy to keep these in the freezer.)
2 peaches, diced
2 roasted and seeded green chiles or a few tablespoons to taste from the can
3 fresh sage leaves finely chopped or a pinch of dried
1/4 c finely chopped red onion
2-3 t honey plus more for a drizzle on top (This depends on how hot your chiles are. You may need more or less.)
Pinch of salt
1/4 t approximately of cinnamon (This really does not have a strong taste in the salsa, but it adds dimension and brings the flavor of the peaches forward. You may even want a dash more.)
1/4 to 1/2 t ancho chile powder for depth (but this is up to your taste buds!)
Squeeze of lime (optional)
Goat Cheese with honey (about 3 oz)
Preheat oven to 350. Spray a mini muffin pan with baking spray. Line each cup with a wonton wrapper. Push into place to form a nice little cup. Spray those with baking spray. You can even season these with a pinch of chile powder if you’d like. Bake about 10 minutes or until they turn gold. Let cool.
Combine peaches, chiles, sage, onion, honey, salt, cinnamon and ancho chile powder. You may want a little lime juice but this depends on the heat of your chilies. Set aside until ready.
Form the cheese into small balls that will fit in the wonton cup. Top with a spoonful of salsa and drizzle with honey for serving. I garnished mine with a tiny chive flower because right now I have chives flowering!
And if you have sage and chives in your herb garden, they happen to make a nice little bouquet. Just sayin’.
Whole Foods has lots of peach recipes. Check some out here.