Savory Peaches n Cream with Lemongrass Chili Crisp

Yields 2-4 servings

We’re calling this peaches and cream, but it’s actually peaches on whipped feta with a lemongrass hazelnut chili crisp on top, with a solid drizzle of our Meyer Lemon Honey Living Vinegar. This is a delicious, late-summer snack (or snacky lunch), when peaches are at their ripest. The salty feta combined with sweet peaches and fragrant lemongrass all play together in this dish, creating a unique flavor combination that’s only perfect for a few weeks out of the year.

Ingredients

Lemongrass Hazelnut Chili Crisp:

• 2 tbsp Chili flakes
• 1.5 tbsp Aleppo chili flakes
• 1 tsp Sumac
• 2 tbsp Fresh lemongrass, minced
• ¼ cup Roasted hazelnuts, chopped
• 1 clove Garlic, minced
• ¼ tsp Cinnamon powder
• 1 cup Vegetable oil
• 240 g Feta, drained
• ½ cup Labneh
• 1-2 Peaches, sliced
• Meyer Lemon Honey Living Vinegar
• Fresh mint, chopped
• Flakey salt
• Crusty bread, toasted

Assembly

Step 1 In a heat proof bowl, combine all ingredients for the chili crisp, minus the oil. Heat the oil in a small pot, until almost smoky, then carefully pour over the remaining chili crisp ingredients. Stir and let cool.

Step 2 Using a food processor or immersion blender, blend the feta and labneh until smooth and creamy.

Step 3 To assemble: Spread whipped feta onto a plate. Top with sliced peaches. Drizzle on Meyer Lemon Honey Living Vinegar, to taste, along with the lemongrass chili crisp. Garnish with fresh mint and flaky salt. Eat with toasted bread.