Peach, Pork and Chipotle Bruschetta & a day at Filoli

One of the (oh, so many) things I most look forward to about spending our summers in California is I get to hang out and cook with one of my best pals, and all time favorite people, Ursula. For the past several years, Ursula has invited me to help her out while she teaches some wonderful cooking classes at Filoli. Filoli is a historic site of the National Trust for Historic Preservation in Woodside, California, about 30 miles south of San Francisco. This is, by far, one of the prettiest places I’ve ever been to. The gardens change seasonally, so each time I visit it’s a totally new experience. New things blooming and food that had gone to seed. We rummaged through the berry bushes to pick and eat the last of the summer white raspberries. It was exciting to walk through the orchards to see the apples and pears ripening for the fall harvest. We were inspired to say the least, for the upcoming class “The Great Apple” that Ursula will be teaching (with a little help from me), September 15.
This particular weekend was “Filoli Summer Celebration” and the demonstration was part of a series called “Cooking from your summer garden” and more specifically, using stone fruit in savory foods. Needless to say, it was standing room only as Ursula shared her expertise on summer bounty and demonstrated her mouth-watering recipe using peaches, roasted pork and chipotle peppers. It will work with just about any stone fruit, I used a mixture of white and yellow peaches.
For more information on Filoli and other cooking classes Ursula will be teaching.

Peach, Roasted Pork and Chipotle Bruschetta
by Ursula Gallichotte
serves 6

12 slices of baguette
2 oz. cream cheese, softened
1-2 t. canned chipotle in abobo sauce
a pinch of sea salt
12 slices of roast pork tenderloin, chopped
1 fresh peach, chopped
2 T. fresh lemon juice

1. Preheat oven to 350 degrees. Place the baguette slices on a sheet pan. Toast until lightly golden, about 10 minutes.
2. Combine cream cheese and chipotle. Use a bit of the chopped whole pepper in the sauce if you want a spicier flavor. Taste and salt as needed.
3. Remove pits and chop peaches. Combine peaches with the lemon juice (this flavors and keeps the peaches from browning).
4. To roast the tenderloin: rub tenderloin with favorite spice blend, salt, pepper and olive oil. Roast at 375 degrees, approx. 40 minutes until the internal temperature is 150 degrees. Serve for dinner or cool to use in this recipe.
5. Spread each toast with the chipotle/cream cheese mixture. Top each toast with chopped pork and peaches. Garnish with fresh herbs and serve.

Check back in a few days for post #3 of Have Kelly, Will Cook. A series of recipes I’m developing for the wonderful book Have Mother, Will Travel. There is a great article out today about these authors and their most recent book, here.

7 Comments to “Peach, Pork and Chipotle Bruschetta & a day at Filoli”

  1. What a beautiful place! I know this recipe will resound with all the porco-vegetarians out there, sounds delicious. Oh, and is that Tom’s handsome bicep holding the platter?Hmmmm

  2. Another great appetizer that I got to try, I feel so lucky to not only have one of my best friends around all summer but to be able to sample some of her great dishes. Thank you Kelly!

  3. You are so talented, Kelly, and what a wonderful time you’re having! God bless you. Love, Kathleen

  4. Simple, natural, beautiful, just like the gardens!

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