Ingredients:
4 firm-ripe freestone peaches
1 tablespoon olive oil
4 oz. crumbled Kerrygold Cashel Blue Cheese
4 teaspoons honey
Directions:
- Heat a gas or charcoal grill. Cut peaches in half and remove pits. With a melon baller, scoop out a little flesh to enlarge the cavity where the pit was removed. Brush peaches lightly with olive oil on both sides. Place peaches on grill, cut side down. Grill about 2 minutes or until grill marks form. Turn over and grill for 2 minutes more. Place peaches on a serving platter, cut side up. Fill holes where pit was removed with Kerrygold Cashel Blue Cheese and drizzle peaches with honey. Serve warm.
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