Just so you know, I didn’t spend all of July lazing around Brooklyn while the blog went unwritten. No, one of those unproductive weeks was spent in Cape Cod, my favorite—and now annual—vacation destination. When Jim and I weren’t lounging on the beach, we were either grilling at our rental cottage or dining out at one of the Cape’s local establishments. We didn’t have much else on our agenda, to be honest. But about midway through our low-key vacation week, I discovered a dish that I couldn’t stop thinking about.
Look at the photograph above, taken at an adorable restaurant called Terra Luna in Truro. This dish, called a peach carpaccio, was composed of thin slices of raw peaches adorned with arugula, shallots, goat cheese, candied walnuts, and just a bit of white wine vinegar (as far as I could tell). Each bite was light and sweet, a simple seasonal delight. As a playful and summery take on traditional Italian meat carpaccio, the idea of this peach-based version impressed me almost more than its actual flavors. Even as I lifted every morsel to my lips, I knew I had to steal this idea and make it my own.
Well, there’s no better time than the present, right? We’re in the midst of stone fruit season, and as you saw with my recent rustic fruit cake, peaches and plums are at their best right now. I went to the farmers’ market, picked up some fresh peaches and arugula, and returned home with a mission. I studied the photo above and cobbled together my own version of this fruity dish. The steps were simple: I sliced some peaches and a shallot, washed the arugula, and unwrapped some goat cheese. I had no idea how to make candied walnuts, so I winged it by roasting the nuts and then mixing them with some honey. A bit of food styling, a dash of balsamic vinegar (I was out of white wine vinegar), and my version of Terra Luna’s peach carpaccio was ready.
It was just as lovely as I remembered. The subtle taste of sweet peaches spiced with peppery arugula evoked my wonderful week at the beach with every bite. Bits of soft goat cheese, crunchy walnuts, and shallots, united by balsamic vinegar, completed my Cape Cod memory. I may not be on vacation anymore, but at least I brought the best parts back to Brooklyn with me.
Recipe for Summer Peach Carpaccio (inspired by the dish at Terra Luna restaurant in Truro, Massachusetts)
- 2 large peaches
- 1/4 cup walnuts, broken into small pieces
- 1-2 tablespoons honey
- 2 large handfuls of arugula, washed
- 1 shallot, sliced
- 3-4 tablespoons of soft goat cheese
- balsamic or white wine vinegar
Slice the peaches into very thin slices. (I used a regular chef’s knife, but a mandolin would probably work well, if not better.)
Heat your oven to 300 degrees. Spread the walnuts on a baking sheet, and roast them in the oven for about 10 minutes, stirring occasionally. When ready, remove them from the oven and cool slightly. Mix them with the honey in a small bowl. Set aside.
Arrange your peach slices on a small plate so that they overlap slightly, in a circular fashion. Sprinkle the shallots, goat cheese, and walnuts on top on the peach slices. Top with the arugula. Dress lightly with vinegar and season with salt and pepper. Serves 2. Enjoy!