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Peaches with Mint-Almond Pesto and Brie

Yield 8 servings (serving size: 1 peach half, 1 cup salad greens, 1/2 ounce brie, and 1 slice bread)


  • 4 peaches
  • 1 cup fresh mint leaves
  • 1/4 cup sugar
  • 2 tablespoons balsamic vinegar
  • 1/8 teaspoon black pepper
  • 2 tablespoons chopped almonds, toasted
  • 8 cups gourmet salad greens
  • 1 (4 1/2-ounce) round Brie cheese, cut into 8 wedges
  • 8 (1-ounce) slices French bread

Nutrition Information

  • calories 202
  • caloriesfromfat 27 %
  • fat 6 g
  • satfat 3.1 g
  • monofat 1.6 g
  • polyfat 1.1 g
  • protein 7.1 g
  • carbohydrate 30 g
  • fiber 3.3 g
  • cholesterol 11 mg
  • iron 1.6 mg
  • sodium 279 mg
  • calcium 108 mg

How to Make It

  1. Cut an X on the bottoms of the peaches, carefully cutting just through the skin. Fill a large Dutch oven with water, and bring to a boil. Immerse the peaches for 20 seconds; remove with a slotted spoon, and plunge into ice water. Slip skins off peaches using a paring knife (skin will be very loose). Cut the peaches in half, and remove pits.

  2. Combine mint and sugar in a blender or food processor; process until chopped. Add the vinegar and pepper; process until well-blended. Pour the mint mixture into a large bowl, and add almonds and peach halves. Cover and chill 4 hours. Remove peaches with a slotted spoon, reserving marinade.

  3. Arrange salad greens on each of 8 plates, and top with a peach half and a cheese wedge. Drizzle with marinade. Serve with French bread.