Whipped Blue Cheese with Jammy Peaches, Honey, Thyme & Pecans

I can’t tell you how much time I spend standing in front of the refrigerator wondering how to turn a handful of good ingredients into something that makes people gather around the table. In fact, my friend Wendy recently lent me her newest kitchen gadget  to try - a Thermomix. I’m glad she did - it’s pretty pricey and I almost bought one sight unseen when I heard about all the things it can do. Unfortunately, it plans, measures and cooks for you from a catalog of recipes. But I don’t follow recipes - I like to play.

I think it’s an amazing device if you’re more of a planner and have the attention span to follow directions. I don’t. I missed standing in front of the refrigerator ideating.

So, I had two big beautiful ripe peaches on the counter that were racing the calendar, a wedge of Harbison blue cheese that deserved better than being crumbled over another salad, and a bag of pecans begging for a trip to the skillet. The result was one of those appetizers that looks like it came from a fancy wine bar but takes surprisingly little effort.

The blue cheese is whipped until it’s light, creamy and almost mousse-like, with just enough cream or sour cream to tame its sharper edges without taking away its personality. On top goes a warm spoonful of peaches that have gently cooked down with honey into a soft, jammy topping. 

Spread it on toasted baguette slices, sturdy crackers, crostini or even crisp apple slices if you’re feeling virtuous. It disappears faster than you expect, usually with someone asking, “Wait...what’s in this?”

Nectarines work beautifully. A drizzle of hot honey adds a little excitement. And if you’re lucky enough to have local peaches this time of year, don’t overcook them. Let them keep just enough texture to remind everyone that summer still has a few delicious tricks left.

Whipped Blue Cheese with Jammy Peaches, Honey, Thyme & Toasted Pecans

INGREDIENTS

4 ounces blue cheese, crumbled

2 tablespoons sour cream or heavy cream

1 tablespoon honey Freshly ground black pepper

Jammy Peach Topping

2 ripe peaches, diced

2 tablespoons honey (or more if you like it sweeter)

1 tablespoon butter

1 teaspoon fresh thyme leaves

Pinch of kosher salt

1 teaspoon lemon juice

To Finish

1/2 cup pecans, toasted and roughly chopped

Extra thyme leaves

Honey for drizzling (optional)

Serve with toasted baguette slices, crostini or crackers.

METHOD

Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring frequently until fragrant. Set aside to cool.

In the same skillet, melt the butter. Add the peaches, honey and salt. Cook over medium heat for about 6 to 8 minutes until the peaches soften and become thick and jammy. Stir in the thyme and lemon juice. Cool until just warm.

In a food processor, combine the blue cheese, sour cream and honey. Blend until smooth, light and fluffy. Season with black pepper.

Spread the whipped blue cheese onto a serving platter or shallow bowl, creating swirls with the back of a spoon.

Spoon the peach mixture over the top. Sprinkle generously with toasted pecans and a few extra thyme leaves. Finish with a light drizzle of honey if desired.

Serve at room temperature and watch people hover around it until the platter is empty.

I’d like to pretend that I served a nice light prosecco with this, but truthfully, I had a smoked bourbon, and it was delightful.