Califonia Bountiful

Peach chorizo bites

Sweet and savory, this is the perfect bite of summer!

Chefs Justin Wangler and Tracey Shepos
Kendall-Jackson Estates, Santa Rosa

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2 chorizo sausages
6 peaches, pitted and quartered
12 toothpicks or cocktail skewers
12 sprigs mint (optional)



Prepare your grill. Light a gas grill to high heat. Remove chorizo from casing. Once the grill is hot, put chorizo on the grill. Space links out evenly, leaving about 1 inch between them, to promote air circulation and allow them to cook more evenly. Keep the grill hot by putting its lid over the links. Grill until links reach 160 degrees, which typically takes about 10-15 minutes. Use tongs to rotate links every few minutes, so they become an appealing golden-brown shade on all sides. 

Remove and cut into bite-sized pieces. Place 1 peach quarter on top of each slice, put a toothpick or cocktail skewer through and top with a sprig of mint 

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