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Summer Fruit Filled with Goat
Cheese and Walnuts
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"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."

~ Henry David Thoreau

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Hand Holding Picked Blueberries, 'North Blue' Variety
Hand Holding picked7 Blueberries...
Wally Eberhart
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Still Life with Peaches, Carafe and Figures, circa 1900
Still Life with Peaches, Carafe and Figures, circa 1900
Giclee Print

Cézanne, Paul
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Summer Fruit Filled with Goat
Cheese and Walnuts

Summer Fruit –
A Country Garden Cookbook
By Edon Waycott


"In Europe fruit and cheese are served for dessert, but the same
components lend themselves to a balanced first course. Choose
only the ripest and most flavorful fruit, using nectarines and
red-fleshed plums if you can’t find good apricots and peaches.
Raspberries can replace the blueberries, if desired."

1/2 cup walnuts
2 tablespoons sesame seeds
6 ounces goat cheese, such as
Montrachet or Chabis
1 tablespoon finely chopped lemon zest
1 tablespoon plus 1/4 cup walnut oil
1/4 teaspoon fresh, coarsely
ground black pepper
Redleaf lettuce leaves,
for lining plates
4 apricots
2 large peaches, peeled
1/2 cup blueberries
2 tablespoons fresh
lemon juice

Preheat the oven to 350 degrees F. Spread the walnuts in a single layer
on a baking sheet and toast in the oven for 10 minutes. Let cool, then
chop coarsely. Set aside 2 tablespoons of the walnuts.
In a small, dry sauté pan, toast the sesame seeds, shaking constantly,
until golden brown, approximately 3 to 5 minutes. Remove from the
pan and set aside.
In a small bowl, combine the remaining walnuts, the sesame seeds,
goat cheese, lemon zest, 1 tablespoon of walnut oil and the pepper.
(This cheese mixture can be made 1 day ahead and kept covered
in the refrigerator.)
Line 4 salad plates with the lettuce leaves. Halve the apricots and
peaches and remove the pits. On each plate, arrange 2 apricot halves
and 1 peach half, cut side up. Fill the apricots with a rounded tea-
spoon of the cheese mixture and the peaches halves with a rounded
tablespoon. Sprinkle each salad with some blueberries.
In a small bowl, stir together 1/4 cup of walnut oil and the lemon
juice. Drizzle over the salads and sprinkle with the remaining 2
tablespoons of walnuts. Serves 4.

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