Looking for the perfect marriage of sweetness and heat? Meet Mike. Or rather, meet his hot honey!
Mike’s Hot Honey is oh-so-versatile – I put it on everything! Seriously. Hot honey is basically its own food group in my house. You can take a spicy margarita to the next level by sweetening it with hot honey instead of agave (bring the heat!). It’s great with fried chicken and waffles, or on hot biscuits with a pat of melting butter. It’s a staple on any cheese platter – drizzle some over some Vermont Creamery Cremont and add crackers. Or try pairing it with apples and sharp cheddar. Your taste buds will thank you! This spicy honey also makes for a delicious pizza topping. You get a little sweetness, a little heat – yum! (Sensing a theme here? Cheese!)
But during the dog days of summer, Hot Honey is the ingredient M.V.P. in a homemade grilled peach bruschetta.
When I worked as a tournant in an Italian restaurant, we would make this dish (with regular honey) whenever we were overloaded with sweet, ripe peaches. But this hot honey is a definite upgrade. It adds a nice kick of flavor!
My recipe is super easy: Toasted baguette, creamy burrata, grilled ripe peaches, hot honey and finishing salt. Just layer it all on.
Hot Honey Grilled Peach Bruschetta
¼ stick butter
3 tablespoons olive oil
1 large peach
8 ounces burrata
Directions1. Preheat broiler.
2. Slice baguette 1/2-inch thick.
3. In a bowl, mix 1/4 stick room temperature butter, 2 tbsp olive oil, salt and pepper. Spread on one side of each slice.
4. Arrange slices evenly on a baking sheet spread-side up and broil 5 minutes.
5. Halve peach and remove pit. Halve each side and brush exposed fruit flesh with oil.
6. On a hot grill, cook each side of the fruit for 2 minutes. Brush the skin with oil and return to grill another 2 minutes. Remove from heat and cool.
7. Spread dollop of burrata on the surface of each slice of bread.
8. Thinly slice the peach quarters and use slices to evenly cover as much of the bruschetta slices as possible.
9. Drizzle hot honey over the top of each bruschetta and finish with salt.