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Peaches, Blue cheese, and pomegranate molasses

A seasonal peach is a wonder, juicy, sweet, tart and beautiful fruit. I first had a delicious peach while I lived in North Carolina. They were the famed Georgia peaches, and I could not get enough. Later, I used to buy pallets full from the San Mateo farmers market and relished the wide variety of heritage of peaches, nectarines and apricots.

This peach is grown at the Cullinarium farms in the cooler hill station of Ooty. It is beautiful with its flush of colour and super sweet with a lovely tartness. Every year, I get a few boxes of these and enjoy their freshness.

This canapè is beautiful with contrasting flavours. The sweet-tart peaches are balanced by the sharp Blue cheese (From Melchior cheese), and the drizzle of pomegranate molasses brings the dish together. Originally, the canapè asked for balsamic syrup, but I substituted pomegranate molasses. This is probably my favourite seasonal canapè.

This small volume deals exclusively with smørrebrød in all its variations. These sandwiches are delicious and beautiful, and they come in all varieties, from traditional versions to newer contemporary recipes. A chef and food writer, she is an enthusiastic advocate for sustainable solutions, organic sourcing and food cooked with love. Trine cooks or writes and is often used as a keynote speaker worldwide. She has talked and cooked at TEDx Krakow and at The Nordic Council of Ministers event at Rio+20. She is the co-founder of the ongoing Rye Bread Project, which was launched in NYC.

For more recipes from this cookbook, click here.



3-4 peaches, sliced

1/2 cup Blue cheese

Pomegranate molasses or balsamic syrup

Sourdough bread, sliced and lightly toasted

Butter the toast lightly. Top with the peaches and slivers of Blue cheese. Drizzle with balsamic syrup or pomegranate molasses.

Serve immediately.

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