Illinois Grilled Peach, Blue Cheese, Prosciutto, & Heirloom Tomato Dutch Baby
By: Bret Grafton / @iambretgrafton
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- Prep
- 20 min
-
- Total
- 30 min
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- Serving
- 14 slices
Ingredients
- 1 Treasure Cave Blue Cheese Wedge
- 1-2 fresh peaches
- 2-3 fresh heirloom tomatoes
- 6-8 slices prosciutto
- 4 eggs (room temperature)
- 5 tablespoons butter melted and slightly cooled (divided)
- ¾ cup whole milk (room temperature)
- ¾ cup flour
- Honey
- Red pepper flakes
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ½ teaspoon salt
- Dash pepper
Directions
- Set the oven to 425 degrees F.
- Once the oven reaches 425, place the skillet on the bottom rack to heat up.
- Whisk together eggs, 3 tablespoons butter, milk and flour. Pulse for 30 seconds in a blender with garlic salt, onion powder, salt and pepper. Let the batter rest for 30 minutes.
- Take skillet out of the oven, add 2 tablespoons of butter (it might spit a bit; be careful) then pour in the batter.
- Take Treasure Cave Blues Cheese Wedge and add shavings to batter using a peeler.
- Bake the dish for 23 minutes. Do not open oven while dish bakes.
- Using a mandolin or knife, cut peaches and tomatoes into thin slices.
- Grill or sear peach slices on stove top with honey and red pepper flakes.
- Serve Dutch baby with sliced tomatoes, grilled peaches, sliced prosciutto and additional Treasure Cave Blue Cheese shavings.
- Devour, share, repeat.
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