Grilled Peach and Red Bell Pepper Salsa

Another of Laura’s Favorites

Bon Apetit July 1996

Yield- 2 ½ cups

2 T olive oil
2 T finely chopped fresh basil
1 T finely chopped fresh mint
1 garlic clove, pressed
2 large firm ripe peaches, (about 1 pound), halved and pitted
1 large red bell pepper, quartered and seeded
1 T cider vinegar

Prepare BBQ (med-high heat) or pre heat broiler.
Mix oil, basil, mint and garlic in small bowl. Season to taste with salt and pepper. Lightly brush sides of peaches with half oil mixture.
Grill or broil peaches, cut side only, until light brown, watching closely to avoid burning, about 2 mins. Cool peaches. Grill or broil pepper, peel side only, until charred, about 8 mins. Place pepper in a paper bag; let stand 10 mins. Peel pepper. Cut peaches and pepper into 1/2 “ pieces. Transfer to medium bowl. Add vinegar and remaining half of oil mixture. Season salsa to taste with salt and pepper. Toss gently to blend. Can be prepared up to 2 hours ahead. Cover and refrigerate.

Peaches with Serrano Ham and Basil

One of Laura’s Favorites

Gourmet/ August 2007 Paul Grimes

3 peaches, each curt into 8 wedges
¼ t sugar
½ t sherry vinegar
1/8 t ground cumin
¼ pound Serrano ham
24 small basil leaves

Toss together peaches, sugar, vinegar, and cumin and let stand 10 minutes.
Cut ham slices in half lengthwise, then wrap each piece around a wedge of peach. Top with a basil leaf and secure with a wooden or metal pick