I think of her nearly every day, but I really miss my best friend Katie on this day.
I miss visiting my favorite city, and the adventurous escapades we had there.
I simply miss my favorite city. Still my favorite, but not the same. Katie no longer lives there, and the twin towers are no longer visible from her apartment window.
Eleven years ago on September 10th, I spent my very last day in my four year spa director position, a move that would later catapult me to one of the biggest spa opportunities of my career, although I did not yet know it.
The next morning I woke up to a tragedy and a changing nation.
There’s no easy way to transition to a recipe post – really no way really at all.
Just know I am spending my day reflecting on the events of eleven years ago, and sending strength and love to all of those still suffering loss. Sending gratitude to those emergency responders involved (including Katie), and those who continue the brave fight for this great country.
Just like those heirlooms, I cannot get enough of the peaches this year – they are so SO juicy sweet perfect. When I actually have plans to make something with them, I have to buy extra, because it is inevitable that I will eat half of the peaches as I prep them.
Seriously, this recipe almost didn’t even happen.
I needed an appetizer the other day, and I wanted to make something with the fresh peaches we have been enjoying. I roasted the peaches and paired them with a sweet cashew cream and a drizzle of balsamic reduction. Sweet and salty, savory and crunchy, light and colorful – perfect for a summertime get together.
sweet cream roasted peach crostini
1 (gluten free) sourdough baguette, sliced thin
2 fresh peaches
sweet cashew cream (recipe follows)
Arrange baguette slices on baking sheet, toast in 300 degree oven for 5-7 minutes. While baguette toasts, pit and chop the peaches. Remove toasted baguette, set aside. Increase oven temperature to 350. Add parchment to baking sheet (for easy cleanup), arrange chopped peaches in single layer on baking sheet, roast for 15 – 20 minutes. While peaches roast, prepare cashew cream.
Arrange baguette toasts on a serving platter, top each with a spoonful of cashew cream. Add a spoonful of roasted peaches atop the cream, finish with a drizzle of balsamic reduction.
sweet cashew cream
3/4 cup cashews
1/2 cup coconut milk (carton)
1/4 cup maple syrup
water as needed
In food processor, pulse cashews to a fine crumb. Add milk and maple syrup, continue to process until smooth. Add water, one tablespoon at a time, as needed to reach desired thickness.
To make balsamic reduction, see these how-to directions.