John Gorham is the co-owner and executive chef of iconic Portland, Oregon restaurants Toro Bravo, Tasty n Sons, and Tasty n Alder and co-owner of Mediterranean Exploration Company. At his four distinct restaurants, he aims to celebrate a wide range of global cuisines while at the same time staying true to the house-made, sustainable, local ethos that Portland is known for.
In this simple yet distinctive variation on the tradititional peaches and cream. Chef Gorham has introduced the savory element of Franklin's Teleme, a fudgy cow's milk cheese made in Los Banos, California. Try this out at home or you can swing by Tasty n Sons for Chef Gorham's version if you're ever in Portland!
“Franklin’s Teleme is one of the classic Bay Area [Northern California] cheeses. Anyone who grew up near an Italian Deli starts drooling when they think about Teleme on their polenta. Mild, milky, tart, and incredibly satisfying… I use it at home for almost everything.“
Gordon Edgar, Cheese Buyer, Rainbow Grocery Cooperative
- 2 large peaches, ripe but still firm
- 2 Tablespoons honey
- 4 Ounces Franklin's Teleme cheese
- Extra virgin olive oil (for grilling)
Preheat the oven to 400 degrees.
Halve and pit the peaches. Brush the cut side of each peach with extra virgin olive oil and then grill the peaches (face down) over medium heat, turning peach 90 degrees after grill marks are achieved. Grill for 1 to 2 minutes more, until the peaches are showing nice grill marks but not losing their texture.
Place 1 ounce of Frankliln's Teleme cheese over each peach half. Bake the peaches in oven until cheese is melted and gooey but not separating, about 3 to 4 minutes.
Drizzle with honey and serve.