This is an assertive dry white with a bitter apricot finish and long, long legs; just the kind of white needed to stand up to a dish as bold as pistachio-crusted feta with pan-seared peaches. If you're in a part of the world where the stone fruit season has gone, this would also work beautifully with tart sweet apples like Fuji or Jonathan varieties.Feta
1 8oz block of goat's milk feta, split in half horizontally
1 cup of pistachios, finely ground
1/2 teaspoon smoked sea salt, finely ground
1 teaspoon coarsely ground pepper
1 egg, lightly beaten
2 peaches, sliced
¼ teaspoon dried thyme
1 tablespoon of butter
Pinch of sea salt
Freshly ground black pepper
1. Mix pistachios with sea salt and ground black pepper and pour into a flat plate.
2. Pour beaten egg into a flat plate.
3. Dip one block of feta into the egg on both sides. Then press into the pistachio mixture; and repeat on the other side. Repeat the process with the other piece of feta.
4. Place pistachio coated cheese in the freezer while you make the peaches.
5. Heat a cast iron skillet to medium high heat, and melt the butter.
6. Sprinkle peaches with thyme, salt and pepper and gently press the spices into their flesh.
7. Cook peaches for several minutes on each side until they are golden brown and caramelized at the edges. Be very gentle so that the skins stay in tact.
8. Move peaches to a dish to cool slightly.
9. Lower the heat to medium, and in the same pan, cook the pistachio-coated feta for about three minutes on each side.
10. Serve the hot cheese, topped with peaches with good crusty French bread.
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