melon, stone fruit & tomarashi skewers on a blue platter

Summer Tomato & Peach Skewers with TomaRashi

Ingredients

For drizzle:

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • Pinch of red pepper flakes, if desired

For skewers:

  • 2 cups cubed fresh melon such as cantaloupe, honeydew or a variety
  • 1 cup sungold tomatoes or cubed heirloom tomatoes
  • 1-2 peaches, sliced
  • 2-3 ounces Point Reyes TomaRashi, cut into small (1/2”) cubes
  • Fresh basil and/or mint leaves
  • Salami, prosciutto or other cured meat, sliced
  • Skewers
  • Kosher salt

Instructions

  1. Make the drizzle by combining all ingredients in a small bowl.
  2. Assemble skewers by threading ingredients onto skewers. We like changing up the order to create interest on the platter. Drizzle with olive oil, lemon, honey mixture and sprinkle lightly with salt.
  3. Serve immediately.  (Can make ahead, reserving the drizzle until serving.)

Used in this recipe

Three blocks of Point Reyes Togarashi Artisan Cheese on a white background
TomaRashi
$45.00
Flour+Water Pimento Cheese Pasta Salad
Buttermilk-Gouda Waffles with Brown Sugar Maple Syrup